Recipe

Buckwheat Crepe Batter Recipe

	Notyourmomma / All my dishes 4 months, 3 weeks ago Buckwheat crepe batter, can be filled with any number of fillings Prep:100m Cook:15m Servings:12	Notyourmomm
	rustic crepe batter

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pat2me

trackwidow

Ingredients

1/2 cup whole-wheat flour

1/2 cup buckwheat flour

1/2 cup white flour

1 teaspoon salt

4 large eggs

1 cup whole milk

4 tablespoons melted butter

Canola or other vegetable oil, for skillet

Filling of your choice

Ratatouille

Chicken artichoke in cream sauce

Diced ham and peas in alfredo sauce

Directions

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.

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Comments

trackwidow 4 months, 3 weeks ago said:
Sounds yummy! Do you have the recipe for the chicken artichoke cream sauce? or should I just wing it? (I'm sure I could do that)

notyourmomma 4 months, 3 weeks ago said:
I'd just wing it, any number of the recipes on this site would work...I use a rotisserie chicken, off the bone, add drained artichoke hearts cut up and a basic thick mornay sauce with asiago or parmesan cheese. I think I may have posted my mom's sherry chicken filling somewhere, if I find it I'll forward it to you. It is really good.

pat2me 4 months, 3 weeks ago said:
These sound awesome! I love buckwheat anything!

Thanks!

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