Recipes

1. In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. 2. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. 3. Lift pan from heat and pour in 1/4 cup batter; immediately tilt pan and swirl batter to coat bottom. Crepe should set at once and form tiny bubbles. Set pan back over heat and cook crepe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. 4. Run a wide spatula under crepe edge to loosen. Turn crepe over and fill immediately with any of the following combinations. Spread about 1 tablespoon purchased pesto down the center of each crepe in pan (step 4 at left). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.