Buckwheat Crepes
These buckwheat crepes are made with brown butter for a depth of nutty, earthy flavor and a silky, tender texture. They work beautifully for savory galette-style fillings and sweet applications alike.
Servings: 16 Crepes
Ingredients
- 1 cup whole milk
- ½ cup water
- 3 large eggs
- ¾ teaspoon kosher salt
- 2 teaspoons granulated sugar
- ¾ cup all-purpose flour
- ½ cup buckwheat flour
- ¼ cup unsalted butter
Instructions
- Melt the butter in a small saucepan over medium-high heat, stirring frequently, until it browns and smells nutty. Reduce heat to medium and stir constantly once browning begins. Pour into a bowl and cool slightly.
- Combine milk, water, eggs, salt, and sugar in a large bowl. Immersion blend or vigorously whisk until combined.
- Add both flours and blend until smooth.
- Add the brown butter and blend to combine.
- Cover and refrigerate the batter for at least 2 hours, or overnight. Remove from the fridge 30 to 60 minutes before cooking.
- Heat a crepe pan over medium heat. Butter the pan once for the first crepe only.
- Ladle about ¼ cup (2 ounces) of batter into the pan and swirl immediately to coat the edges in a thin, even layer.
- Cook 1 to 2 minutes until the edges begin to brown and the surface looks set. Flip gently with a crepe flipper or offset spatula.
- Cook 30 seconds on the second side. Transfer to a wire rack to cool completely.
- Repeat with remaining batter. Store cooled crepes stacked between sheets of parchment.
Notes
Rest Time: The batter must rest at least 2 hours, but overnight produces noticeably silkier crepes with deeper buckwheat flavor. Remove from the refrigerator 30 to 60 minutes before cooking.
Batter Consistency: After resting, the batter should flow like heavy cream. If it has thickened, whisk in cold water one tablespoon at a time until it reaches the right consistency.
Pan Butter: Butter the pan only for the first crepe. Subsequent crepes do not need additional butter and will cook more evenly without it.
Storage: Cool completely before stacking. Separate each crepe with parchment and freeze for up to 1 month.
Batter Consistency: After resting, the batter should flow like heavy cream. If it has thickened, whisk in cold water one tablespoon at a time until it reaches the right consistency.
Pan Butter: Butter the pan only for the first crepe. Subsequent crepes do not need additional butter and will cook more evenly without it.
Storage: Cool completely before stacking. Separate each crepe with parchment and freeze for up to 1 month.
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 129mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Calcium: 28mg | Iron: 1mg