Lee’s crepe receipe, from the Locomotive.
Servings: 7-8 crepes Preparation time: 25 minutes
Ingredients
Main bowl
- .625 cups / 10 tablespoons cold milk (Three Trees almond or New Barn unsweetened almond)
- 2 eggs
- .25 teaspoon salt
- .5 cup all purpose flour
- .5 cup buckwheat flour
- 2 tablespoon melted butter (vegan or dairy)
- .5 cups cold water
- a little oil and butter for the pan
- maple syrup
- condiments: yogurt or chia pudding, FRUIT!, chopped nuts
- crepe pan, spreader, spatula are highly recommended
Instructions
- Mix together the first three ingredients with a whisk blender.
- Add flour, then butter. Blend on high speed for 1 minute. Gradually add water.
- Scrape down. Blend 2-3 more seconds. Ideally, chill 2 hours. (Consistency should be like light cream. If too heavy, add a bit of water at a time, or flour if too light.)
- Brush 6 ½ – 7” skillet lightly with equal parts oil and butter, soaking up excess with paper towel (hang on to this for later). Heat at medium high until just beginning to smoke or a droplet of water “dances” on surface.
- Pour in a ladle containing about 3 tablespoons of batter to middle of skillet and quickly spread with the crepe spreader to coat bottom thinly (or tilt the pan in all directions). (If needed, pour off any excess back into bowl.) Cook for about one minute.
- Loosen crepe with crepe spatula and check the underside. If even, light brown, turn and cook another half-minute—until a light, spotty brown. Slide onto plate.
- Re-grease skillet again (with greased paper towel from step 4) and repeat.
- Store in a stack on a plate covered with a large bowel to keep them warm and soft; or refrigerate for later use and bring back to warm room temperature before using.