Buckwheat Crepes

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These are great for savory dinner crepes.


PREP AND COOK TIME: About 30 minutes
MAKES: 8 to 10 crepes; 2 or 3 servings



3 large eggs
1/3 cup all-purpose flour
1/3 cup buckwheat flour 
  1 cup whole milk
  Butter
1. In a blender or food processor, mix eggs, all-purpose  and buckwheat flours, and milk until smooth, scraping down sides of  container if necessary. (The flour may settle as batter stands;  stir before cooking if necessary.)                                  
2. Heat pan over medium heat.  Grease with a bit of butter (or oil if you want to be healthier)
3. Lift pan from heat and pour in 1/4 cup batter; immediately  tilt pan and swirl batter to coat bottom. Crepe should set at once and  form tiny bubbles. Set pan back over heat and cook crepe until lightly  browned at the edge and dry-looking on the surface, 1 to 3 minutes.  Flip and cook other side for about a minute.
4. Repeat until the batter is gone. 

At this point you can fill your crepes with whatever, sauteed veggies, mushrooms, cheese.....we filled ours with a variety of things and then baked them.  Or just eat them as a snack, plain, sugar, as you desire.





































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