buckwheat-crepes-galettes-de-sarrasin A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Blender
- Crepe pan
- Cast iron skillet
- Pastry brush
- Ladle
- Spatula
- Mixing bowl
- Refrigerator
- Stove
- Skillet
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 cup whole or 2% milk
- 1/3 cup water
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup buckwheat flour
- 1/2 cup unbleached white flour
- 3 tablespoons canola oil
- For the Buckwheat Crêpes With Spinach and Egg
- 6 ounces baby spinach, cooked and chopped seasoned
- with
- salt
- freshly ground pepper to taste
- 2 buckwheat crêpes, above
- 2 eggs, poached or fried for four minutes
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