Light Buckwheat Crepes

Five ingredients and one bowl. Light buckwheat flour makes a thin, flexible crepe with a mild nutty flavor that works with sweet fillings (lemon and sugar, berries, chocolate) or savory ones (ham, egg and cheese, in the style of a French galette).

Flour: Everstone Mill Light Buckwheat Flour, medium grind

Ingredients

• 1 2/3 cups Everstone Mill light buckwheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Method

1. Put the flour and salt in a medium bowl.
2. In a second bowl, crack the eggs, break the yolks, add the milk and whisk.
3. Pour the eggs and milk into the flour and whisk until just mixed.
4. Add the melted butter and mix until incorporated. The batter should be thin and stretchy.
5. Cook on a crepe maker or in a lightly buttered pan over medium heat, swirling a thin layer of batter and turning once the edges lift.

Baker's notes

• If the batter thickens while you cook, thin it with a tablespoon of milk at a time.
• For the darker, more robust flavor of a traditional Breton galette, use Medium Dark buckwheat flour.

Everstone Mill buckwheat flour is 100% buckwheat. It is milled on equipment that also processes wheat.