Sourdough Saturday Buckwheat Crepes Recipes

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:

• 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.

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.