Buckwheat Crepes

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs 30 mins Cook Time: 5 mins

Ingredients

• 1 cup low-fat milk (2 percent)
• 1/3 cup water
• 3 large eggs
• 1/2 teaspoon salt
• 2/3 cup buckwheat flour
• 1/2 cup unbleached flour
• 3 tablespoons canola oil

Recipe

• 1 place the milk, water, eggs and salt in a blender. cover the blender, and turn on at low speed. add the flours, then the canola oil, and increase the speed to high. blend for one minute. transfer to a bowl, cover and refrigerate for one to two hours.
• 2 place a seasoned 7- or 8-inch crêpe pan over medium heat. brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. tilt or swirl the pan to distribute the batter evenly, and return to the heat. cook for about one minute, until you can easily loosen the edges with a spatula. turn and cook on the other side for 30 seconds. turn onto a plate. continue until all of the batter is used.
• 3 advance preparation: these freeze well for several weeks. stack them between pieces of wax paper or parchment, and wrap airtight before freezing. you can make and refrigerate them up to a day ahead of serving.