Originally Posted by kitchengoddess8
Thanks, Taxlady! Do you have a recipe for buckwheat crepes? Sounds yummy!
I don't have a recipe with quantities. I take an egg and beat it with about a quarter cup of milk and about 1 tblsp of oil. Then I whisk in buckwheat flour until the consistency of heavy cream. I leave the whisk in the bowl, because the buckwheat tends to sink and needs to be whisked back into the batter. I usually add milk once or twice before the batter is used up.
I make round crepes. Heat a skillet until a drop of water dances, but doesn't evaporate immediately. Grease the pan with a bit of butter or oil. Pour some batter into the pan, while tilting/turning the pan to spread the batter. You want the thinnest possible layer of batter. When tiny bubbles have formed and broken through, over a good portion of the crepe, flip it over. When the crepe will slide again, it should be done.
I don't recommend a non-stick pan for this. It makes it too hard to get the batter to stick to the pan and make a crepe instead of a pancake.
I use these for (not very authentic) Swedish pancakes. It's a dessert. Spread a bit of strawberry jam on one, roll it up, sprinkle with granulated sugar. I also do it with applesauce and sometimes add whipped cream. Since there is no sugar in the recipe, I'm sure it would work fine for a savoury crepe.