Buckwheat Crepes with Raspberry Sauce
Crepes: 3/4 cup AP flour 1/2 cup buckwheat flour 1 1/4 ts salt 3 Tbs sugar 5 eggs 2 cups whole milk 8 Tbs (1 stick) butter, melted plus 2 Tbs butter Sauce: 2 cu
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Cooking tools:
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Pan
- Ladle
- Spatula
- Fish spatula
- Plate
- Saucepan
- Whisk
- Fine-mesh sieve
- Spoon
- Stove
Ingredients
- 3/4 cup AP flour
- 1/2 cup buckwheat flour
- 1 1/4 ts salt
- 3 Tbs sugar
- 5 eggs
- 2 cups whole milk
- 8 Tbs (1 stick) butter, melted plus 2 Tbs butter
- 2 cups fresh raspberries (about 8 oz)
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbs honey
- 1 ts lemon juice
- 1/4 ts salt
- 1 Tbs cornstarch
- 1 Tbs water
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