Crêpes au Sarassin (Buckwheat Dessert Crêpes) expandthetable
Yield 10-12 crêpes
2 cups milk
3/4 cup flour
3/4 cup buckwheat flour
1/4 teaspoon salt
1 teaspoon sugar
½ teaspoon vanilla
2 tablespoon butter, melted
Mix all ingredients. Add a bit more milk or water if the batter is too thick. Refrigerate for 30 minutes. Stir batter, which should be very thin. Add milk or water if you need to.
Melt butter or vegetable oil in a crêpe pan or skillet over medium heat. Let pan get hot and then add 1/4 to 1/3 cup batter into pan. Swirl batter around so batter covers the bottom of the pan. If it does not swirl easily, add a bit more milk.
Let the crêpe cook about 30 seconds or until begins to bubble. With spatula, flip crêpe, cool or fold or roll up the crêpe.
We used 1 cup sliced strawberries and blueberries, sautéed in butter or vegetable oil for 2-3 minutes. Add 1 teaspoon sugar and gently mix. Add to crêpes and fold or roll up.
Fillings: Nutella, jam, steamed fruit topped with sweetened whipped cream, warmed jam, sprinkled with confectioner’s sugar or sugar and cinnamon.
Très français! Use all buckwheat flour.
Light as a feather: Use 1 ½ cups all purpose flour and no buckwheat flour
Rum flavor: Add 2 teaspoons rum to the batter.
Sugar free: Use Stevia in place of sugar. For filling, use sugar free jam. Use Stevia to sweeten whipped cream.
Dairy free: Use seed or nut milk such as almond milk. Use non-dairy margarine in place of butter.
Savory crêpes: Omit sugar and vanilla. Fill with steamed or sautéed vegetables, such as creamed spinach. mushrooms with sautéed onions and cheese, scrambled eggs and cheese or roasted tomatoes, eggplant and a drizzle of tomato sauce.