Buckwheat Crepes

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1/2 tsp. salt
1/2 t. baking powder
3/4 cup water or milk
2 eggs
1 T. oil

Mix all the ingredients and let stand at room temperature; an hour or more is best but not essential.  If the batter is thicker than heavy cream after standing, add more water to thin it.  Lightly oil a  griddle or a heavy pan and cook over medium heat.  Use about a tablespoon to make a silver-dollar size crepe; spread with a wooden spoon to make them thinner.  (This is easier than tilting the pan and works well with small crepes.) When the bubbles burst and the top is not shiny, turn.

Crepes is just French for “thin pancakes” – no need to be intimidated or have a special crepe pan; I use an old cast-iron griddle for mine.  You can use buckwheat pancake mix for these; add water to make the batter thinner.

Serves 4 with fruit for dessert or vegetables as a side dish.

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