Buckwheat crepes
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Buckwheat crepes
  Buckwheat    Crepes    Pancakes  
Last updated 6/12/2012 1:11:13 AM. Recipe ID 38661. Report a problem with this recipe.
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      Title: Buckwheat crepes
 Categories: Pancakes
      Yield: 24 Crepes
 
  1 1/3 c  Milk, low-fat
      2    Eggs
      2    Egg whites
    1/2 c  Beer
  1 1/3 c  Water
      2 tb Vegetable oil; plus extra
      2 tb Sugar
    1/2 ts Salt
      2 c  Buckwheat flour
 
  Combine the milk, eggs, egg whites, beer, water, and oil in a blender
  and process for a few seconds. Add the sugar, salt, and buckwheat
  flour, and process again until smooth, working in two batches if you
  need to. Stop and scrape down the sides, and process again.
  
  Put the batter in a bowl, cover it, and refrigerate at least 2 hours,
  or as long as overnight. Stir the batter up and check its
  consistency. It should be like heavy cream; you can thin it with a
  spoonful or two of water if you need to.
  
  To cook the crepes, heat a 9-inch non-stick skillet (a well-seasoned
  crepe pan can also be used if you have practice). Brush the pan with
  oil or rub it with a paper towel dipped in oil. Ladle a slight 1/4
  cup of batter into the hot pan and immediately tilt the pan around to
  spread the batter evenly over the bottom. Cook the crepe on a medium
  flame for about 45 seconds, or until the edges are just beginning to
  brown. Loosen the edges gently with a thin spatula or a butter knife,
  then turn the crepe over and cook on the other side for 20 to 30
  seconds.
  
  If a crepe sticks, oil the pan a bit more next time, and let the
  crepe cook slightly longer before turning. You may have a torn crepe
  or two before your pan temperature and timing are worked out, as
  these are rather fragile--you'll just have to eat those as you work.
  
  Stack the crepes on a plate as they are finished, and keep them
  covered with a slightly damp kitchen towel.
  
  VARIATION: For sweeter crepes, increase the sugar to 2 or 3
  tablespoons. These are perfect for dessert, filled with jam or fruit
  compote.
  




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Recipe ID 38661 (Apr 03, 2005)

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