| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Desserts, Breakfast |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Milk |
| 3 |
|
Eggs |
| 1/2 |
c |
Buckwheat flour |
| 2/3 |
c |
White flour |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Melted butter |
INSTRUCTIONS
Buckwheat pancakes are great, but here's something a little more elegant:
buckwheat crepes. Serve them with melted butter and cinnamon sugar. TO MAKE
BATTER IN A BLENDER, put all ingredients into a blender jar in order given,
and blend briefly at medium speed. Stop and scrape down the sides of the
blender jar; then blend for another 5 seconds or so. Pour out the batter
into a bowl, cover and let rest for 1 hour before using. To make batter by
hand, beat the eggs slightly, add milk, water, salt and melted butter, then
gradually whisk in flours. Pour the batter through a strainer and let sit
for 1/2 hour before using. To cook crepes, melt a little butter in a crepe
pan and cook. As buckwheat has an enormous capacity to absorb liquid, you
might find it necessary to thin the batter with more milk or water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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