Sourdough Buckwheat Crepes Recipes

BUCKWHEAT SOURDOUGH CREPES

Steps:

• Put milk in a heat proof glass bowl or a sauce pan and sprinkle gelatin over the top. Allow gelatin to bloom for a few minutes and then warm the mixture up. I use a pyrex in my toaster oven (350 for 5-8 minutes), but you can warm it on the stove as well. You want the gelatin to fully dissolve.
• Melt 2 T grass-fed butter. I do this in my toaster oven as well. I do it at the same time as a milk but in a separate heat-proof cup. About 3 minutes if softened, and 5 minutes if cold.
• In another bowl, combine the starter, eggs, vanilla, and salt.
• Heat a crepe pan or skillet over medium heat (I don't use my power burner for this. I use the next largest burner).
• Add a small amount of butter to grease the pan if you are not using a seasoned crepe pan.
• Ladle out about 2 - 3 ounces on to the center of the pan, pick up the pan and tilt and turn it so that batter spreads in a circular motion.
• Cook for about 1-2 minutes. The edges will come away from the pan slightly when it is ready to flip.
• Flip and cook for one minute.
• Move to a plate and repeat with remaining batter. Give the batter a good stir with the ladle each time before scooping as GF flours tend to separate from liquid. If you are not using a seasoned crepe pan, you will need to add a small amount of butter each time so that your crepes don't stick.
• Top crepes with berries, berry sauce, whipped cream, maple butter, or butter and syrup.

SOURDOUGH SATURDAY - BUCKWHEAT CREPES

Steps:

• Mix all ingredients together. I find this is most easily done using a blender, but you can add everything to a bowl and combine with a wire whisk if you prefer. The batter will be very thin for a delicate crepe.
• If you have a crepe pan follow the heating directions that came with it to prepare for cooking.
• A regular skillet can be used also. Heat the skillet over medium high heat, add enough fat (butter or olive oil) to cover the bottom.
• Remove the pan from the heat, pour in about ¼ cup of batter, swirl to cover, and return to the heat. The crepe will quickly appear dry on top and will be golden on the bottom, about 30 seconds.
• Tip the pan and the crepe will fall out onto a plate. Cover with a cloth to keep warm while cooking the remaining crepes.

BUCKWHEAT CREPES

Steps:

• Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
• Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
• Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
• Serve with assorted fillings.
• Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

SOURDOUGH CREPES

Steps:

• Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
• Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.

SOURDOUGH BUCKWHEAT CREPES

Steps:

• Combine the ingredients in a bowl and mix throroughly. Depending on the flour in your sourdough starter, your batter may need more or less milk. See this video for an ideal batter consistency.
• If you want more complex flavors, at this point, you can cover the batter and let it ferment for a few hours at room temperature or overnight in the refrigerator. You can also use it immediately.
• Heat up a fry pan (non-stick is easiest) with a small amount of butter or oil. A medium burner setting usually works. When the butter is melted but not yet browned, ladle in about 1/2-1/3 cup of batter. Immediately tilt the pan around to spread the batter in a larger circle.
• Once the the crepe has bubbles popping through, flip it and cook the second side. Total cooking time is usually just a couple of minutes.
• Serve with whatever filling or topping you want: whipped cream, fruit, dulce de leche, nutella, lemon juice and sugar, jam or even savory fillings like spinach and cheese.
• You can make these ahead and freeze them (well wrapped) or refrigerate for 1-2 days. To retain moisture and pliability when reheating, place a crepe on a covered plate and microwave for 20-30 seconds. A bowl or a second plate works well as a cover.

SOURDOUGH CREPES

Steps:

• Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
• In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
• Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
• Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
• Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
• When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
• Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
• As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.

BUCKWHEAT CREPES

Steps:

• Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
• Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

SOURDOUGH CREPES

Steps:

• Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
• Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
• Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
• Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
• Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.