Buckwheat and Hard Cider Crepes
- 1-¼ cups light or dark buckwheat flour
- 1 packed tbs. coconut or raw sugar
- ¼ tsp. fine sea salt
- 2 large eggs
- 1-½ cups hard cider, non-hoppy beer, fresh cider, or apple juice (water, preferably bubbly, works, too)
- Slightly generous ⅛ cup whole milk or non-dairy milk
- 1 tbs. melted butter, coconut oil, or other oil
- Extra butter for greasing the pan
Yield: 12 crepes, enough for 4 people
You can do so many things with these crepes. Treat them like American pancakes and serve them with butter and maple syrup, or like the French and sprinkle them with sugar and a good squeeze of lemon. Fill them with caramelized apples or top with bananas, berries, or raw honey. A soft cheese like brie would make a lovely filling, along with a little hot pepper jam or honey-drenched nuts.
- If you have a blender, pour in the cider and then add all the other ingredients. Blend at high speed until completely combined.
- If you don’t have a blender, mix the flour, sugar, and salt in a medium bowl and make a well in the center. Pour the eggs, cider, milk, and melted butter into the well and, with a whisk or fork, slowly mix the wet ingredients into the dry. The mixture will be quite thin but will thicken slightly while it rests. Let rest at room temperature for two hours, or better yet, in the refrigerator overnight. This will tenderize the batter. You can leave the batter in the fridge for two days, use what you need, and save the rest for later.
- To cook, I use a flat 10” cast iron pan; you can use other sizes or a nonstick sauté pan. Heat the pan on the stove over medium high heat. When hot, swiftly run a stick of cold butter over the entire surface of the pan.
- Whisk the batter and pour ¼ cup in the center of the pan; swirl and tilt the pan to let the batter flow over the entire surface. You should have just enough batter to create a thin layer. But don’t worry about perfection — any size or shape crepe will be delicious! Perfection only comes with lots of practice. Honestly, the first one is usually a mess; eat it at the stove and no one will ever know.
- Let the crepe cook about two minutes, until the bottom surface is well browned in spots and the top is dry. Using a silicone or metal spatula (or like me, your fingers), grab hold of one edge and flip the crepe over. Let bake for a minute or so. If you’re filling them, do that now. Roll up or fold into quarters and put on a plate.
Crepes are best if you can pass them out one at a time to your hungry diners. They can also be stacked flat for use later or folded in quarters and placed on a parchment-lined sheet pan. When ready to serve, cover the pan loosely with foil and reheat in a 350° oven for 10 minutes or just until hot. Freeze any extra cooked crepes in a stack for up to a month and thaw in the refrigerator overnight.