Sourdough Saturday Buckwheat Crepes Recipes

SOURDOUGH CREPES

Steps:

• Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
• Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.

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.

BUCKWHEAT CREPES

Steps:

• Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
• Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.