Buckwheat crêpes

Published on 23 November 2018

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Distinctively flavoured crêpes for various fillings. This is the basic recipe. I made square crêpes to try a lovely new pan, but ordinary larger round ones are fine and make 12.
My next recipe will be crêpes with broccoli and Fontina, a popular dish reminiscent of Valtellina pizzoccheri. Do try them.

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Ingredients

INGREDIENTS FOR 21 SQUARE CRÊPES

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Method

Introductory photographs from the original

0 steps completed out of 10

1.Step 1 of 10
I mix the 2 flours and salt in a bowl.
2.Step 2 of 10
I mix milk and water in a bowl.
3.Step 3 of 10
I add the 2 whole eggs.
4.Step 4 of 10
The tablespoon of oil.
5.Step 5 of 10
I mix well with a fork.
6.Step 6 of 10
I add liquids to the flours.
7.Step 7 of 10
I whisk to remove lumps.
8.Step 8 of 10
I rest the batter for half an hour, heat a buttered non-stick pan, add a small ladle of batter and let set.
9.Step 9 of 10
I turn, cook a couple of minutes and remove. I cool all the crêpes.
10.Step 10 of 10
Fill immediately as preferred, or cover on a plate with cling film and refrigerate for 2 or 3 days, or freeze.

Original source: https://incucinaconlilly.com/2018/11/23/crespelle-di-grano-saraceno/

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