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May 11, 2014 / Chris Blum

Buckwheat Crepes

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This recipe is from David Lebovitz’s My Paris Kitchen, so easy and tasty!! Make the batter the night before. You can fill them with sweet filling or savory. My favorite is Emmenthal Cheese, bacon or Proscuitto and some green onions!

Ingredients:
1 1/2 c buckwheat flour
1/2 tsp salt
2 1/4 c water
2 eggs

Combine ingredient in a bowl, whisk well, cover and refrigerate at least one hour.

Brush a 10 inch skillet or crepe pan with butter, heat over medium heat. Whisk batter. Pour 1/4 c batter into hot pan, lifting and turning to spread evenly over the bottom of the pan. Cook 3 – 4 minutes, flip and cook 3 – 4 more minutes.

If you are adding filing you can do it when you flip then over. Or you can cook up the whole batch and stack separating with wax paper. Then jut reheat 1 minute on one side, flip and add filling.

Makes about 12 crepes.

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