Try this Buckwheat Crepes recipe, or contribute your own.
Suggest a better descriptionCombine the milk, eggs, egg whites, beer, water, and oil in a blender and process for a few seconds. Add the sugar, salt, and buckwheat flour, and process again until smooth, working in two batches if you need to. Stop and scrape down the sides, and process again. Put the batter in a bowl, cover it, and refrigerate at least 2 hours, or as long as overnight. Stir the batter up and check its consistency. It should be like heavy cream; you can thin it with a spoonful or two of water if you need to. To cook the crepes, heat a 9-inch non-stick skillet (a well-seasoned crepe pan can also be used if you have practice). Brush the pan with oil or rub it with a paper towel dipped in oil. Ladle a slight 1/4 cup of batter into the hot pan and immediately tilt the pan around to spread the batter evenly over the bottom. Cook the crepe on a medium flame for about 45 seconds, or until the edges are just beginning to brown. Loosen the edges gently with a thin spatula or a butter knife, then turn the crepe over and cook on the other side for 20 to 30 seconds. If a crepe sticks, oil the pan a bit more next time, and let the crepe cook slightly longer before turning. You may have a torn crepe or two before your pan temperature and timing are worked out, as these are rather fragile--youll just have to eat those as you work. Stack the crepes on a plate as they are finished, and keep them covered with a slightly damp kitchen towel. VARIATION: For sweeter crepes, increase the sugar to 2 or 3 tablespoons. These are perfect for dessert, filled with jam or fruit compote. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:26 +0000 From: Linda Place
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Crepe (74g) | ||
Recipe Makes: 24 | ||
|
||
Calories: 121 | ||
Calories from Fat: 31 (26%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 59mg | 2 % | |
Potassium 165.5mg | 4 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 14.9g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.