From Breadtopia
Ingredients
- 1 cup fresh-milled buckwheat flour
- 1/3 cup sourdough starter
- 1 cup milk
- 3 eggs
- oil or melted butter
- pinch salt
- additional butter or oil for the pan
Instructions
- Combine the ingredients in a bowl and mix thoroughly. Depending on the flour in your sourdough starter, your batter may need more or less milk. See this video for an ideal batter consistency.
- If you want more complex flavours, at this point, you can cover the batter and let it ferment for a few hours at room temperature or overnight in the refrigerator. You can also use it immediately.
- Heat up a fry pan (non-stick is easiest) with a small amount of butter or oil. A medium burner setting usually works. When the butter is melted but not yet browned, ladle in about 1/2-1/3 cup of batter. Immediately tilt the pan around to spread the batter in a larger circle.
- Once the the crepe has bubbles popping through, flip it and cook the second side. Total cooking time is usually just a couple of minutes.
- Serve with whatever filling or topping you want: whipped cream, fruit, dulce de leche, nutella, lemon juice and sugar, jam or even savory fillings like spinach and cheese.
- You can make these ahead and freeze them (well wrapped) or refrigerate for 1-2 days. To retain moisture and pliability when reheating, place a crepe on a covered plate and microwave for 20-30 seconds. A bowl or a second plate works well as a cover.
