Buckwheat Crêpe Batter
A great foundation for a French-like lunch.
|Author:||Inspired by Gourmet, 1997.08|
|Prep time: ||00:45|
|2 tbsp. ||unsalted butter|
|3/4 cups ||buckwheat flour|
|1 tbsp. ||buckwheat flour|
|1/3 cups ||white unbleached flour|
|1/2 tsp. ||salt|
|1 1/2 cups ||milk|
|3 large ||eggs|
- In a small saucepan cook butter over moderately low heat until golden brown with a nut-like fragrance. (Bottom of pan will be covered with brown specks.)
- Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered for 30 minutes.