Lacy Buckwheat Crepes (Gluten-Free)
Description
Salt: If you are using Morton kosher salt or sea salt use half as much by volume or the same amount by weight. Also: the original recipe calls for 1/4 teaspoon of salt, but I love salt and so am using a little bit more. Feel free to adjust the salt amount to taste.
Ingreadient :
- For best results, use a scale to measure.
- I am using this 12-inch nonstick crepe pan, which I love.
- Salt: If you are using Morton kosher salt or sea salt use half as much by volume or the same amount by weight. Also: the original recipe calls for 1/4 teaspoon of salt, but I love salt and so am using a little bit more. Feel free to adjust the salt amount to taste.
- Milk: I use 2%; Phoebe says you can use whole milk or nondairy milk.
Direction :
- Where the process can go wrong: flipping too quickly. If the batter isn’t set and you try to flip it, you’ll be left with a mangled mess of partially cooked batter. Be patient, set a timer, and look for the crepe edges pulling away from the sides before you flip.
- Tip for success: Find the right amount of batter given the size of the skillet you are using. If you use too much batter, the crepes will be too thick; if you don’t use enough batter; they’ll be too fragile. I find a heaping 1/3 cup to be perfect for my skillet but you may need more or less.
- Final tip: Find the right balance of heat. You may need to adjust your burner throughout the process to find the right amount of heat. If it’s too hot, the crepes will get too crispy; if it’s not hot enough, you won’t get that appealing lacy-looking texture, which doesn’t matter from a taste perspective only a visual one.
