Excerpted from The Earthbound Cook
Copyright 2010 by Myra Goodman
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved
Makes about fifteen 10-inch crepes
2/3 cup buckwheat flour
1/3 cup unbleached all-purpose flour
1/4 tsp salt
2 cups low-fat (2%) milk, or more if needed
2 large eggs
About 1/4 cup (1/2 stick) unsalted butter
1. Place both flours and the salt in a medium-size bowl and whisk to combine. Add 1.5 cups milk and whisk to combine. Add the eggs and whisk until the batter is smooth. (You can also make the batter in a blender or with an immersion blender if you prefer). Transfer the batter to a large measuring cup with a spout or to a pitcher. The batter can be used immediately, or you can cover it with plastic wrap and refrigerate it overnight.
2. Before cooking the crepes, add 1/4 to 1/2 cup of the remaining milk to the batter, depending on how thick it has become while resting, and whisk to combine. The batter should resemble fairly thin pancake batter and should be whisked before making each crepe.
3. Melt the butter in a small saucepan and keep warm.
4. Place a 12-inch skillet, preferably cast-iron, over medium heat, and when the skillet is hot, brush it with some of the melted butter. Pour or ladle a scant 1/4 cup of the batter into the center of the skillet, lift the skillet off the heat, and tilt and swirl the skillet so that the batter spreads thinly in a widening circle across the bottom. Don't worry if the crepe is not a perfect round. If there are some small holes in the crepe, simply dot some of the crepe batter on the holes and they will fill in quickly. Return the skillet to the heat and cook until tiny bubbles begin to appear in the crepe batter; depending on how hot the pan is, the crepe will be ready to flip in 15 to 30 seconds. Using a spatula, lift up one corner of the crepe to check if the cooked surface is golden brown around the edges. If it is, flip the crepe over using the spatula.
5. Cook the crepe on the second side until it is lightly golden, 15 to 30 seconds. Then transfer the crepe to a parchment-lined plate, cover it loosely with a towel, and repeat with the remaining batter, stacking the crepes as you go. Make sure to brush the crepe pan with butter before cooking each crepe. The batter will thicken as it rests, so thin it with a tablespoon or two of milk as needed, and whisk it before making each crepe. For thin, lacy crepes you need a fairly thin batter.