Buckwheat crepes

30 Jun

Buckwheat crepes (from http://www.foodandwine.com)

  • 3/4 c. buckwheat flour
  • 1 1/3 c. milk
  • 2 eggs

Combine flour, eggs, and half the milk, whisk until no more lumps. Mix in the rest of the milk.  Soak in the fridge for 20 min. or overnight.  Heat on a medium heat cast iron griddle.  Makes 8 to 10 cakes.  Serve with fried eggs, greens, and shallots.

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