Buckwheat Crepes

INGREDIENTS

INSTRUCTIONS

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.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #267
Date: Sun, 29 Sep 1996 23:55:26 +0000
From: Linda Place <placel@worldnet.att.net>

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