Fairmount Neighborhood Farmers Market posted a buckwheat crepe recipe earlier this year. She's also my friend in real life and did me one better than just posting about it. She had us over for brunch crepes one Sunday! She served these buckwheat crepes and then we did dessert crepes. It was a heavenly morning of crepe making!
Crepes are a bit intimidating at first. The batter is so thin and it does take a little practice in flipping. She says to "flip with confidence" and she's right. With some confidence and some practice crepe making is a synch! I've been very eager to give these buckwheat crepes a try as they are surprisingly filling for just a little thin crepe.
Here's the glossy batter at the start.
apple, prosciutto, and cheddar in her buckwheat crepes.
Adapted From: Karen at Fairmount neighborhood Farmers Market
1 cup flour
1 cup buckwheat flour
1 1/2 cups whole milk
1/2 cup water
1 1/2 Tbs butter, melted
a pinch of salt
4 oz Gruyere cheese, shredded
1 cup cubed ham
12 mushrooms, sliced
1. Batter. Combine all of the ingredients in a blender. Mix until smooth. For ease during crepe making, pour batter into a large measuring beaker. Let batter rest for an at least an hour before using.
2. Filling. Saute the mushrooms in garlic and butter or oil. Set aside. Prepare other fillings and have them at the ready.
3. Melt a thin pat of butter and coat your pan with it. Pour in the crepe batter slowly. While you pour swirl the pan so the batter coats the pan. Cook until the batter changes from a glossy to a dull, pale appearance and permanent bubbles appear on top. Slide a spatula under the crepe and "flip with confidence". (The confidence part is important!)
4. Sprinkle a thin layer of cheese, ham, and mushrooms on half of the crepe. Let the cheese melt and the second side cook for a few moments. Flip the naked half over the filling and slide onto a plate. Eat!