Buckwheat tepee
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| Buckwheat Crepes Ingredients: | |
| 8 ounces | buckwheat flour |
| 2 large | eggs |
| 2 cups | cold water |
| 1/2 teaspoon | sea salt |
| 4 tablespoons | butter, melted |
| Softened butter and a half potato for the pan | |
| Parchment paper | |
Cooking instructions
Process
• In the jar of a blender, blend the flour, eggs, salt and melted butter with the water at high speed until smooth, about 2 minutes, scraping down the sides midway with a spatula.
• Cover and let rest, refrigerated, for at least two hours, or overnight.
• Heat a crepe pan or nonstick sauté pan over medium heat until a sprinkle of water sizzles when you throw it on the pan. Poke your potato onto a fork, cut side down, and dip it in softened butter. Spread butter over the pan. The potato releases a little starch that helps keep the batter from sticking.
• Using a ladle or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirling the batter around until it covers the whole surface. The batter may be thicker than basic crepes once it has been resting and may need to be thinned a little; if so, add up to one-fourth cup water and stir until blended. It will have a different consistency than sweet crepes (more like honey than pancake batter) and will cook slightly differently, forming bubbles and lacier edges. Adjust the heat, if necessary, to medium-low. As with pancakes, the first one or two galettes are usually experiments.
• When the edges of the galette begin to turn golden and move away from the pan, about 3 minutes, lift the edge nearest to you using a spatula (an offset spatula works best). Flip the galette over. Cook the second side of the galette only long enough for it to set, less than a minute. Remove from the pan and start a stack of galettes, using parchement paper to layer between each galette as you cook more. Add more butter before each galette.
• Reserve in a warm oven until you have enough galettes for everyone.
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