The following recipe - which cannot be halved successfully - makes twice the batter necessary for the Egg and Bacon Crêpes or the Egg and Spinach Crêpes .
Ingredients
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs
Directions
In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.
