Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons melted butter
- Cooking spray or additional butter for cooking
Special equipment needed:
- Crêpe pan or non-stick skillet
- Whisk or blender
Step-by-step instructions:
1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
2. In a separate bowl, beat the eggs and then add the milk and melted butter. Whisk until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps.
4. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes (or up to 24 hours).
5. Heat a crêpe pan or non-stick skillet over medium-high heat. Spray with cooking spray or melt a small amount of butter in the pan.
6. Pour 1/4 cup of batter into the pan and swirl it around to evenly coat the bottom.
7. Cook the crêpe for 1-2 minutes on each side, or until lightly browned and cooked through.
8. Repeat with the remaining batter, spraying or buttering the pan as needed.
Time:
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 12 crêpes
Nutritional information:
Per serving (1 crêpe):
Calories: 105
Fat: 3g
Carbohydrates: 15g
Protein: 4g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Almond milk or soy milk can be used in place of cow's milk for a dairy-free version.
- Coconut oil or vegetable oil can be used in place of butter for a vegan version.
Variations:
- Add 1-2 tablespoons of sugar to the batter for a sweeter crêpe.
- Add 1 teaspoon of vanilla extract or almond extract to the batter for extra flavor.
- Fill the crêpes with savory ingredients such as ham and cheese, spinach and feta, or mushrooms and onions.
Tips and tricks:
- Make sure the batter is well rested before cooking to ensure the best texture.
- Use a crêpe pan or non-stick skillet for the best results.
- Swirl the pan around quickly to evenly coat the bottom with batter.
- Use a spatula to flip the crêpe over gently.
- Keep the cooked crêpes warm in a low oven until ready to serve.
Storage instructions:
Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crêpes in a warm oven or microwave until heated through.
Presentation ideas:
Stack the crêpes on a plate and dust with powdered sugar. Serve with fresh berries and whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or a drizzle of chocolate sauce.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Fresh fruit salad or a side of bacon or sausage.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the crêpes are sticking to the pan, make sure the pan is well greased and try reducing the heat slightly.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Crêpes originated in Brittany, France, and have been enjoyed for centuries as a versatile and delicious dish.
Flavor profiles:
Buckwheat flour has a nutty, earthy flavor that pairs well with both sweet and savory ingredients.
Serving suggestions:
Serve the crêpes hot off the pan with your favorite filling or topping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French