Buckwheat Crepes

Recipe Ingredients

3/4 cup	46g / 1.6oz	Buckwheat flour
3/4 cup	46g / 1.6oz	Plus 2 tablespoons unbleached flour
2 tablespoons	30ml	Dark brown sugar - (optional)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cinnamon - (optional)
1		Ground nutmeg - (optional)
3		Eggs
2 cups	474ml	Milk
2/3 cup	157ml	Half and half
1/4 cup	40g / 1.4oz	Minced golden raisins - (optional)
		Melted clarified butter - (see directions)

Recipe Instructions

1. In a blender or food processor, place flours, sugar (if used), salt, cinnamon (if used), and nutmeg (if used). Pulse to blend.

2. Add eggs and process to blend. With machine running, add milk and half-and-half. Add raisins (if used) and blend. Transfer to a clean bowl, cover, and let rest at room temperature for 30 minutes. Or, refrigerate batter for up to 2 days; bring to room temperature before using.

3. If necessary, add water to batter to make it pourable. Heat a 6- to 7-inch crepe pan or skillet over moderately high heat. Lightly brush pan with the clarified butter. When butter sizzles, add 3 tablespoons batter and swirl to coat pan. Cook until crepe is browned on the bottom. Turn and brown briefly (about 5 seconds) on second side. Transfer crepe to a plate and repeat with remaining batter.

Makes about thirty 6- to 7-inch crepes.

Note: To make clarified butter, melt 1 cup butter in a small heavy pan over low heat. Skim off froth and carefully pour clear butter from pan, leaving the milky residue behind. Discard butter.

Source:
the California Culinary Academy

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