Buckwheat Batter
Buckwheat Batter

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This Recipe

  • Skill Level: Intermediate
  • Serves: 8
  • Start to Finish: Less than 1 hour
  • Prep: 3 minutes
  • Cook: 8 to 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 83
  • 146mg Sodium
  • 14g Carbs
  • 1g Fiber
  • 2g Fat
  • 0g Saturated Fat
  • 0g Sugars
  • 2g Protein
  • 5mg Calcium
  • 1mg Iron
83146mg 14g1g2g0g2g0g
Fear of making crêpesdoes have some basis in reality. You can ruin them (pretty easily) with two common mistakes: 1. Pan temperature: You need to preheat your pan to medium-high heat, so that a drop of water bounces on the surface. If the pan is too hot, the water will quickly evaporate, and the crêpe will burn. If the pan isn't hot enough, the water will lie flat, and the crêpe will not cook properly. 2. Batter quantity: Add just enough to coat the surface of the pan so it's almost see-through. Too much just makes a pancake.

Ingredients:

  • 2 cups water
  • 3 teaspoon canola oil, divided
  • 3/4 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon salt
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Directions:

Directions

1. In a large bowl, combine water and 2 teaspoons of the oil. Whisk in both flours and salt.

Chef Michael Kalajian offers these tips for crêpe making:
1. Always use a shallow nonstick skillet (or a crêpe pan). Set it over medium-high heat and let it get hot before coating with cooking spray.
2. Use just 3-4 tablespoons of batter for each crêpe and pour it from a small pitcher or glass measuring cup; then tilt pan to coat the bottom evenly.
3. Cook for 1-2 minutes on the first side, until the bottom sets and starts to bubble. Then run a thin knife or spatula under the edges, lift crêpe, and flip over. Cook for 30 seconds, until the bottom is speckled with golden dots.

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