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  2. Recipes
  3. Buckwheat crêpes

Buckwheat crêpes

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 12

500 ml whole milk
1,5 tsp. sugar
0,25 tsp. salt
45 grams butter, unsalted, melted
110 grams buckwheat flour
70 grams all purpose flour
3  eggs, large
  water, as needed
  butter, unsalted, or oil, for pan


Instructions

STEP 1/7

Put all ingredients except extra butter into jug in the order written above.

STEP 2/7

Select the spread program and turn the speed dial to coarse. Scrape down the sides with a spatula. Repeat if necessary to be sure the batter is fully combined.

STEP 3/7

Pour the batter into an airtight container and allow to settle for at least 1 hour in the refrigerator. 30 minutes before you are ready to cook, remove from refrigerator. If necessary, add a few tablespoons of water to the batter and stir.

STEP 4/7

Preheat a 20-25 cm non stick pan or traditional crepe pan over Medium heat. When hot, add a small amount of butter and wipe it around the pan with a paper towel.

STEP 5/7

Using a measuring cup, measure out 60 ml of batter. Pour into the center of the pan, while at the same time, swirling the pan with a circular wrist movement to thinly coat the entire bottom with batter. (Don’t worry the first 1 or 2 probably won’t be keepers!). Once the edges of the crêpes begin to brown and the center begins to bubble, after about 1-2 minutes, gently flip the crepe over and brown the other side just until golden, about 1-2 minutes more.

STEP 6/7

Remove the cooked crepe, by flipping it over onto a cloth dish towel and covering it with another cloth dish towel to keep it from getting dried out.

STEP 7/7

Continue stacking the crêpes in this way until all the batter is done. To store for later use, keep covered and refrigerated. Fill as desired and serve warm.


Eat with hazelnut spread, ice cream and balsamic strawberries, poached egg and bacon, spinach and gruyere, ham and Swiss cheese, sauté of apples and pears.
This recipe was prepared with Braun's PowerBlend 9 (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Buckwheat crêpes

Buckwheat crêpes

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:
Makes:12

Ingredients


500 ml whole milk
1,5 tsp. sugar
0,25 tsp. salt
45 grams butter, unsalted, melted
110 grams buckwheat flour
70 grams all purpose flour
3  eggs, large
  water, as needed
  butter, unsalted, or oil, for pan

Instructions

STEP 1/7

Put all ingredients except extra butter into jug in the order written above.

STEP 2/7

Select the spread program and turn the speed dial to coarse. Scrape down the sides with a spatula. Repeat if necessary to be sure the batter is fully combined.

STEP 3/7

Pour the batter into an airtight container and allow to settle for at least 1 hour in the refrigerator. 30 minutes before you are ready to cook, remove from refrigerator. If necessary, add a few tablespoons of water to the batter and stir.

STEP 4/7

Preheat a 20-25 cm non stick pan or traditional crepe pan over Medium heat. When hot, add a small amount of butter and wipe it around the pan with a paper towel.

STEP 5/7

Using a measuring cup, measure out 60 ml of batter. Pour into the center of the pan, while at the same time, swirling the pan with a circular wrist movement to thinly coat the entire bottom with batter. (Don’t worry the first 1 or 2 probably won’t be keepers!). Once the edges of the crêpes begin to brown and the center begins to bubble, after about 1-2 minutes, gently flip the crepe over and brown the other side just until golden, about 1-2 minutes more.

STEP 6/7

Remove the cooked crepe, by flipping it over onto a cloth dish towel and covering it with another cloth dish towel to keep it from getting dried out.

STEP 7/7

Continue stacking the crêpes in this way until all the batter is done. To store for later use, keep covered and refrigerated. Fill as desired and serve warm.

Notes

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