My sweet Valentine surprised me with a crepe maker this year so naturally we’ve been doing a lot of experimenting with crepes recently. We’ve tried way too many fillings to describe here, but the ones that stand out for me were simple ham and emmantaler cheese, chicken pesto, and of course the classic Nuttela banana for dessert. This particular crepe maker was really fun to play with and created the crispiest and thinnest crepes I’ve ever tasted. We used a buckwheat batter, made a whole batch of it over the weekend and kept the leftover batter in the fridge for whenever we were in the mood for something fun and different during the week. Keep in mind that the batter should chill overnight, so make it up the day before you plan on making your crepes.
Buckwheat Crepe Batter
from David Lebovitz
- 2 cups whole milk
- 1 Tb sugar
- 1/4 tsp sea salt
- 3 Tb butter, salted or unsalted, melted
- 1/2 cup buckwheat flour
- 3/4 cup all-purpose flour
- 3 large eggs
1) In a blender mix together all the ingredients until smooth. Cover and chill overnight.
1) Remove batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)
2) Prepare whichever fillings/toppings you’re in the mood for.
3) Cook up crepes on a hot skillet on the stovetop (like in David Lebovitz’s recipe) or follow the manufacturer’s instructions for your crepe maker.
4) While the crepe is still on the hot surface, add your fillings until cheese gets melted. Fold over and serve.
If you’d like to make all of your crepes at once, you can keep cooked and cooled crepes wrapped well in the fridge for a few days or in freezer for a few months.