Buckwheat Crepes

Ingredients:

¼ cup (1/2 stick) unsalted butter

2 cups milk

1 tablespoon honey

Pinch of salt

1 cup buckwheat flour

¼ cup unbleached all-purpose flour

1 tablespoon safflower (or other light) oil

3 eggs

½ cup local beer

Place butter, milk, honey and salt into a saucepan and heat until the butter is melted.

Place the two flours in a large mixing bowl. Make a well in the center and add the oil and eggs. Mix with a whisk until thick, then add the warm milk mixture, a little at a time, until 1 cup has been added. The mixture should be smooth and thick. Slowly add the remaining milk while whisking constantly. Add the beer and combine.

Chill the batter at least 2 hours, though overnight is preferable. Heat a crepe pan or a small nonstick pan over medium-high heat. Rub the pan with butter and pour about an ounce of crepe batter into the pan, swirling it so that the batter is thin and evenly coats the bottom of the pan. When the bottom of the crepe reaches a nice golden brown color, use a thin spatula to flip it over and cook for about another minute. Turn the crepe out onto a piece of wax paper or parchment paper while cooking the rest.

To serve, place one crepe on a plate, pour a generous amount of filling down the center, and roll it up.

Favorite Fillings: Lemon curd, chocolate ganache, or a simple mixture of fresh fruit sweetened with maple syrup. Savory filings work well, too!

From Green Market Baking Book by Laura Martin.