Buckwheat Crepe Batter
3/4 cup buckwheat flour
1/3 cup all purpose flour
2 cups milk
3 tablespoons melted butter
1/2 tsp kosher salt
optional: tsp dried herbs I use Fines Herbs
Mix all ingredients in blender or with a hand mixer until blended really well. Let batter stand for a minimum of 2 hours before cooking. I also recommend allowing batter to come to room temp before using. As the buckwheat rests, it can thicken. Just add a bit of milk if too thick to swirl around in pan easily.
Shredded Fontina Cheese
Shredded Gouda Cheese
Mix blend of chopped ham varieties
I find a true crepe pan works best. It is lightweight and easy to hold as you swirl batter evenly to the edges of the pan.
Lightly smear butter to your pan if you feel it sticks.
Always pour your batter into a hot pan. Allow crepe to cook completely before filling. This will make crepe easier to remove from pan.
Have your fillings in bowl near your crepe station filled and ready to go. This dish cooks quickly so have your table ready and the family near by to join in on the fun!
Make the batter before kids get home from school, or, if your having a party… can be made 1 day ahead. (It is actually better the next day).
This recipe makes about 10 – 12 crepes. I always find I have enough to make breakfast for my son the following am! Scrambled eggs and a bit of cheese and ham. A great breakfast will be the start of a great day for your kids.
Serve with a salad. I served last night with a blueberry vinaigrette! Scrumptious! Recipe below.
Blueberry vinaigrette Herb Salad
2 tbsp good balsamic vinegar (I used pomegranate)
3 tbsp good extra virgin olive oil
1/4 cup fresh blueberries and handful for topping
couple of hands full of herb salad mix
Into salad mixing bold add balsamic and olive oil. Mix well and add blueberries. Smash blueberries and mix well into dressing.
Add to salad bowl herbs salad mix. Toss to combine and plate. Add a few extra blueberries to top of salad.