BUCKWHEAT CRÊPE BATTER

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Ingredients

  • 2 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon sea salt
  • 3 tablespoons butter, melted, divided
  • Directions

    In processor or blender:
    Combine eggs, milk, water, flours, salt and 2 T. melted butter in work bowl of a food processor. Run machine for 5 seconds or until smooth. Scrape down sides of bowl if not well mixed and process briefly again. Pour into measuring cup, cover and refrigerate at least 1 hour, or up to 24 hours. Stir to blend ingredients briefly before using. The batter should be consistency of heavy cream. Thin with water as needed should batter not spread evenly and easily in pan.
    By hand:
    Sift flour and salt into mixing bowl. Beat together eggs and gradually work in water and butter. Stir wet ingredients into dry until just mixed. Refrigerate as recommended above. Makes 12 – 14 crepes.

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