Buckwheat crepe batter Recipe

How to make it

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• In a large mixing bowl, combine flours and salt.
• Add eggs and mix well.
• Gradually add milk and 1¼ cups water, whisking vigorously to prevent lumps.
• Add butter and whisk until smooth. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.)
• Cover and refrigerate for at least 1 hour. Stir well before using.
• Place a baking sheet in oven and heat to 175 degrees.
• Dampen a dish towel with warm water and set aside.
• Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan.
• Place over medium heat. When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly.
• Return to heat. Cook until lightly browned underneath, about 2 minutes.
• Turn and cook other side about 1 minute. (First crepes may tear and need to be discarded.)
• Place finished crepes on baking sheet in oven and cover with damp towel.
• To fill crepes, remove from oven.
• Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end.
• Roll end just enough to enclose mixture.
• Fold in two sides of crepe, then continue to roll.
• Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling’s sauce over top and place in oven 15 to 20 minutes, or until warmed through.
• Serve immediately.
• Yield: 12 crepes.