Buckwheat is rich in fiber and a good source of protein. Mix half and half with plain flour or go full buckwheat if you like the earthy, nutty flavour. Toppings & fillings are the best part about crêpes! Mushrooms and a fried egg are a tasty savoury option, or some salmon, garlicky spinach or soft cheese.
Time: 15mins batter + overnight rest / 30mins cook time
Crêpe batter is a delicate one so you don’t want any lumps. Sieve the flour + salt over a bowl. Crack 2 eggs into a separate bowl and whisk to fully combine the whites and yolks. Add the milk and whisk together then slowly pour the wet ingredients into the bowl with flour, in stages, whisking all the way to smooth out those lumps. Pour the melted butter into the mix and whisk again. Leave the batter to rest in the fridge overnight or chill for at least 30 MIN.
Heat a non stick frying pan over medium low heat. Grease very lightly with melted butter or oil. For this step you can use a pastry brush or a paper towel to wipe the surface of your pan. Use a ladle or spoon to measure out your batter. After a couple of tests you will find just the right quantity for your pan. Spoon some batter into the centre and quickly tilt and swirl to coat the base in a thin layer. Once the crêpe starts to set, flip over to cook the other side for 30 seconds to a minute before transferring to a plate. Keep warm in the oven.
CREPE BATTER LASTS AROUND 24 HR IN THE FRIDGE. WHISK TO EMULSIFY BEFORE COOKING
TO FREEZE – LAYER COOKED CREPES BETWEEN PIECES OF PARCHMENT (3 MONTHS) THAW OVERNIGHT IN THE FRIDGE OR AT ROOM TEMP 2 HR