Yield: Makes 16 crêpes.
- 3 eggs
- 1 cup milk
- ¼ cup milk to thin batter, if needed
- Pinch salt
- 1/3 cup all purpose flour
- 2 tbsp. buckwheat flour
- 2 tbsp. melted butter
- Vegetable oil, for brushing pans
- In a medium bowl, gently whisk the eggs with 1 cup of the milk and the salt. Sift both flours over the egg mixture. Continue to gently whisk the batter until smooth. The batter should be a little thicker than whipping cream. If the batter is too thick, add remaining ¼ cup of milk. Add the melted butter and stir. Cover the batter with plastic wrap. Let it rest for at least 30 minutes.
- Heat a seasoned, 7-inch crêpe pan or non-stick fry pan over medium high heat. When the pan is hot, lightly brush or wipe with 1 teaspoon of oil. Pour 3 tablespoons of batter into the centre of the pan and swirl pan so the batter spreads to make a thin pancake. Cook about 1 minute. When the crêpe is lightly golden on the bottom and starts to bubble, flip it over and cook another 30 seconds. Transfer the crêpe to a plate. Repeat with the rest of the batter, stacking the cooked crêpes.
- If you’re not using the crêpes immediately, tightly wrap the stack in plastic wrap. Refrigerate for up to 3 days, or freeze in an airtight container.
Cheese Filling for Crêpes
Yield: 16 servings.
- 1 ¼ cup cream cheese or feta cheese
- Zest of 1 lemon (about 3 to 4 tsp. zest)
- ½ bunch chives, finely chopped
- Coarse salt and freshly cracked black pepper, to taste
- Handful micro sprouts, such as basil or Thai basil, for garnish (optional)
- Mix cheese, lemon zest and chives together until well combined. Season with salt and pepper.
- Spread mixture or dot onto each crêpe. Roll each crêpe and serve. Garnish with micro sprouts.
- Alternatively, to serve as an appetizer, roll each crêpe and then slice into 1-inch pieces. Plate and garnish each piece with a few sprigs of micro sprouts.