Buckwheat Crepes

1/2 cup whole spelt flour

1/4 cup whole buckwheat flour

2 tsp sugar

1/8 tsp salt

3/4 cup milk

2 Tbsp brandy

2 large eggs

1 Tbsp melted butter (unsalted)


Combine flour, sugar and salt in a food processor or large bowl.  Measure the milk in a liquid measure cup.  Add the egg, brandy, and melted butter.  Pour the liquid ingredients into the dry ingredients and mix to combine.  Make sure to scrape sides and mix until all lumps are gone.  Cover and refrigerate for 1 hour.


To make crepes…

In a non-stick pan over medium heat, brush the bottom of the pan with a very small amount of butter.  Ladles in 2 oz of batter and swirl the pan around to evenly coat the bottom.  The crepe should cook very quickly.  When the crepe is solid all the way through use a heat proof spatula to peel it from the edge of the pan.  Flip the crepe and cook until golden.  Roll crepes with fillings and line them in a baking pan for serving later or make crepes to order!

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