For these crêpes, we wanted to give you the ‘master recipe’ but leave the toppings up to you. Buckwheat lends itself to both savory and sweet applications, so go with whatever you’re in the mood for. We’ve included some recommendations and a mini recipe or two, but look forward to seeing what you come up with on your own!
Yields approx. 6 6" crêpes
¼ cup milk
½ cup water
1 tablespoon melted butter or oil
¼ teaspoon salt
½ cup buckwheat flour
In a medium bowl or the base of a blender (this is the ideal way to ensure there are no lumps in the batter), combine milk, water, egg, melted butter or oil, and salt. Blend or whisk until smooth, then slowly add in flour. Blend until completely smooth with no lumps. If you are mixing by hand, you can pass the batter through a fine mesh strainer.
Let batter rest for at least 10 minutes, but ideally 1 hour or even overnight. When ready to use, give batter a good stir before cooking.
Preheat oven to 200ºF to keep crêpes warm after cooking them, and have a large plate at the ready.
Heat a medium nonstick or well-seasoned cast iron skillet over medium-low heat. Add a teaspoon or so of butter, and swirl around the pan to coat it evenly. Add 2-3 tablespoons of batter to the center, and quickly swirl the pan at an angle in a circle to spread the batter out evenly across the pan. Cook 1 minute or until small bubbles appear on the surface, flip, and cook another 30 seconds to 1 minute on the second side. Note: the first crêpe rarely turns out, so don’t worry if it takes some practice, you'll get the hang of it! Transfer to the plate, and set in the oven to keep them warm while you cook the remaining crepes. Repeat this process with the remaining crêpes, adding a bit of additional butter to the skillet each time before adding the batter.
You can store extra crêpes on a plate covered with plastic wrap in the fridge for a few days to reheat as desired.
Ricotta or yogurt + jam or lemon juice + lemon zest + honey/powdered sugar or fruit compote or sautéed apples
Lemon juice + lemon zest + powdered sugar
Chocolate Hazelnut Spread (find it in the Kinfood Pantry) + banana
Sautéed/wilted spinach/arugula with garlic & spring onions/green onions + fried egg + feta + toasted ground coriander and cumin seed
Sautéed mushrooms + garlic + spinach + bacon
Ricotta or yogurt + smoked salmon + chives
Asparagus + fried egg + feta