Name: Buckwheat and Spelt Crêpes
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 8
Ingredients: ½ cup whole spelt flour*; ¼ cup buckwheat flour; 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes); ¼ teaspoon salt; ¾ cup plus 2 tablespoons milk; 2 large eggs; 1 tablespoon unsalted butter, melted (plus more for greasing the pan)

Ingredients

8 serv.

½ cup whole spelt flour*
¼ cup buckwheat flour
2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
¼ teaspoon salt
¾ cup plus 2 tablespoons milk
2 large eggs
1 tablespoon unsalted butter, melted (plus more for greasing the pan)

Instructions

Tap a step to mark it done

1 In a food processor, blender or big bowl, combine the flours, sugar and salt. Pulse it a few times or whisk it to combine.
2 Pour the milk into a liquid measuring cup and add the eggs and melted butter. Pour the liquid ingredients into the food processor, blender or bowl and process or whisk until the batter is well blended. Scrape down the sides once during the mixing process.
3 Heat a medium-sized pan** over medium heat. Once the pan is hot, pour in a bit of melted butter. Use a clean rag or paper towel to spread the butter evenly, you don’t need a ton in there.
4 Use a ¼ cup measuring cup to ladle batter into the pan. Quickly pick up the pan and swirl the batter around in so it evenly covers the entire surface of the base. Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is speckled and golden on both sides, slide it onto a plate. Repeat until you have used up the batter (keep stacking the crepes on the plate to keep them warm).