buckwheat crepe

Directions

Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated. Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot. Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is just cooked through, about 15 seconds more. Transfer crêpe to a large sheet of wax paper. Make more crêpes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crêpes in 2 piles.

Ingredients

• 3 cups whole milk (can sub evaporated skim milk)
• 4 large eggs
• 1 cup buckwheat flour*
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup finely chopped fresh flat-leaf parsley
• 5 tablespoons unsalted butter, melted

Parsed from recipe text (no separate ingredient records).