Wednesday, November 18, 2015

Buckwheat Crepes


I made these regular old crepes into buckwheat crepes (which means they're *fancy* and have a nice dark color) by using half buckwheat flour. I am clearly a culinary genius. We wrapped them around some roasted butternut squash, wilted arugula, and fontina cheese. Josie wants you to have some.

From Vegetarian Cooking for Everyone by Deborah Madison

2 eggs
1/2 cup AP flour
1/2 cup buckwheat flour
2-3 tbsp butter, melted
pinch of salt
1/2 cup milk
1/2 cup water

Mix it all up in a blender, rest at least an hour (or overnight). It will look too thin; resist the urge to add additional flour. Gently mix it up with a spoon before cooking if it's been resting overnight. Cook in a crepe pan (duh) in butter, adding a ladleful of batter to a hot buttered pan and swirling it to make an approximate circle. Flip when the surface looks dry. Serve wrapped around other tasty stuff.

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