Buckwheat Crepes with a Clear Method

For Buckwheat Crepes with a Clear Method, the counter starts with whole milk, water, and eggs. Portion it for 16 Crepes.

Count on 15 minutes of prep, 40 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup whole milk
• ½ cup water
• 3 large eggs
• ¾ teaspoon kosher salt
• 2 teaspoons granulated sugar
• ¾ cup all-purpose flour
• ½ cup buckwheat flour
• ¼ cup unsalted butter

How the cooking goes

1. Warm the butter in a small saucepan over a lively flame, stirring often, until it browns and smells nutty. Reduce heat to medium and stir constantly once browning begins. Pour into a bowl and cool slightly.
2. Blend milk, water, eggs, salt, and sugar in a mixing bowl. Immersion blend or vigorously whisk until the mix looks even.
3. Add both flours and blend until the texture looks smooth.
4. Put the brown butter and blend to combine.
5. Cover and refrigerate the batter for at least 2 hours, or overnight. Remove from the fridge 30 to 60 minutes before cooking.
6. Warm a crepe pan over a moderate flame. Butter the pan once for the first crepe only.
7. Ladle about ¼ cup (2 ounces) of batter into the pan and swirl immediately to coat the edges in a thin, even layer.
8. Cook 1 to 2 minutes until the edges begin to brown and the surface looks set. Flip gently with a crepe flipper or offset spatula.
9. Cook 30 seconds on the second side. Move it onto a wire rack to cool until it is no longer warm.
10. Repeat with remaining batter. Store cooled crepes stacked between sheets of parchment.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Appetizers, open Savory Crepe for the Home Table and Spicy Barbecue Beer Shrimp with a Clear Method.