18-20 crêpes
It’s best to let the batter chill overnight, but let it come to room temperature prior to frying them up. And keep stirring the batter as you go while frying since the flour tends to sink to the bottom.
2 cups (500 ml) whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons (80 gr) butter, salted or unsalted, melted
1/2 cup (70 gr) buckwheat flour
3/4 cup (105 gr) all-purpose flour (In France, I use type 65)
3 large eggs
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the 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.)
Heat a 8- to 9-inch skillet on the stovetop. You can use a real crêpe pan that’s been seasoned, but I use a Tefal non-stick skillet which works great.
Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)
Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.
After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but you’re not me (…consider yourself lucky!) and I’m not you. So use the spatula if you wish.
Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.
Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.
Serving
I fried up a stack this morning and plan to serve them with a spoonful of ruby-red cherry compote and a scoop of melting homemade vanilla ice cream tonight. But feel free to be creative and use any fruits or sauces you wish. A smear of Nutella, your favorite jam or simply a drizzle of honey and a tab of butter is terrific folded inside. For savory crêpes, fold some grated cheese and maybe a piece of ham in the crêpe and warm in a non-stick or lightly-buttered skillet for a minute or so, flipping the crêpe midway though, until the cheese is melted.
Storage
Since this recipes makes 18-20 crêpes, it may be more than you need all at once. But if you’re going to stand over a hot stove, you may as well make extra and freeze them. Once cool, wrap securely in plastic film, then foil. They’ll keep in the freezer for a couple of months. You can also store them in the refrigerator for up to three days, well-wrapped.
It’s best to let the batter chill overnight, but let it come to room temperature prior to frying them up. And keep stirring the batter as you go while frying since the flour tends to sink to the bottom.
2 cups (500 ml) whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons (80 gr) butter, salted or unsalted, melted
1/2 cup (70 gr) buckwheat flour
3/4 cup (105 gr) all-purpose flour (In France, I use type 65)
3 large eggs
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the 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.)
Heat a 8- to 9-inch skillet on the stovetop. You can use a real crêpe pan that’s been seasoned, but I use a Tefal non-stick skillet which works great.
Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)
Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.
After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but you’re not me (…consider yourself lucky!) and I’m not you. So use the spatula if you wish.
Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.
Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.
Serving
I fried up a stack this morning and plan to serve them with a spoonful of ruby-red cherry compote and a scoop of melting homemade vanilla ice cream tonight. But feel free to be creative and use any fruits or sauces you wish. A smear of Nutella, your favorite jam or simply a drizzle of honey and a tab of butter is terrific folded inside. For savory crêpes, fold some grated cheese and maybe a piece of ham in the crêpe and warm in a non-stick or lightly-buttered skillet for a minute or so, flipping the crêpe midway though, until the cheese is melted.
Storage
Since this recipes makes 18-20 crêpes, it may be more than you need all at once. But if you’re going to stand over a hot stove, you may as well make extra and freeze them. Once cool, wrap securely in plastic film, then foil. They’ll keep in the freezer for a couple of months. You can also store them in the refrigerator for up to three days, well-wrapped.
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