1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

Calories:

Fat:

Fiber: