These crepes transform leftovers into fine, fast dinners. Fill them with creamed spinach, asparagus or chicken. For a quick filling for dessert crepes, sauté in butter a few fresh pears that have been cored, peeled and sliced, then splash in a little maple syrup and sprinkle with nutmeg.
Ingredients for Buckwheat Crepes
- 1⁄2 cup buckwheat flour
- 1⁄4 cup all-purpose flour
- 3⁄4 teaspoon salt
- 2 tablespoons sugar (if filling will be sweet)
- 3 eggs
- approximately 1 1⁄4 cups milk
- 2 tablespoons butter, melted, plus extra for browning
Sift flours, salt and, if making dessert crepes, sugar, into large bowl. Make a well in the center and whisk in eggs and 1⁄4 cup milk. Stir until smooth. Gradually whisk in remaining milk. Cover and let stand 1 hour at room temperature, or refrigerate for up to 1 day. Return to room temperature before continuing.
Whisk melted butter into batter. If batter is too thick, add a little more milk; it should be the consistency of heavy cream. Heat skillet over medium-high heat. When it is hot, brush pan with a little butter. When butter is melted, turn off heat, remove pan from burner, and pour 1⁄4 cup of batter onto the skillet, tilting it until the batter thinly covers the surface. Return pan to medium-high heat and brown the crepe first on one side, and then on the other.
Makes 10 crepes.
Leslie Land, author of The New England Epicure and The Modern Country Cook, is food and home editor of Yankee Magazine. Her new book, The Three-Thousand Mile Garden, will be published in the fall. This article first appeared in the January/February 1990 issue of Harrowsmith Country Life.