Guest guest Posted August 23, 1999 Report Share Posted August 23, 1999 This columnist is my favorite: Brittany-Style Buckwheat Crêpes Traditional Crepes * Exported from MasterCook * Brittany-Style Buckwheat Crêpes Recipe By : Mary Carroll's Healthful Cooking, StarTrib 5/13/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup buckwheat flour 1/2 cup all-purpose flour 1/8 teaspoon salt 3 eggs 1 cup nonfat milk 1/2 cup water 3 tablespoons oil -- plus extra for pan Makes 12 to 15. Note: Crêpes can be created with any combination of flours. I first learned to make buckwheat crêpes when I lived in France and traveled to Brittany, the coastal province where crêpes are eaten as bread. These are richer tasting and a bit chewier than traditional white-flour crêpes. Process flours, salt, eggs, milk, water and oil in blender on high speed 2 to 3 minutes until batter has consistency of whipping cream. Chill batter 30 minutes. Heat seasoned crêpe pan or 10-inch nonstick skillet over medium-high heat until drop of water sizzles when flicked on surface. Lightly brush pan with oil or spray with nonstick cooking spray. Pour about 2 tablespoons batter into pan, then tilt and let batter run over pan's surface, forming 7-inch diameter crêpe, and then quickly pour any excess back into the blender container. It can leave a tail of batter, which can be cut off with scissors after the crêpe cooks. Cook crêpe about 1 minute until bubbles appear on edges. Flip and cook 30 seconds. Stack finished crêpes on paper towels until ready to fill and serve. Nutrition information per serving: Calories 110, Carbohydrates 10 g, Protein 4 g, Fat 6 g, including sat. fat 1 g, Cholesterol 54 mg, Sodium 50 mg, Calcium 35 mg, Dietary fiber 1 g, Diabetic exchanges per serving: 1/2 bread/ starch exch., 1/2 med-fat meat exch., and 1/2 fat exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Traditional Crepes Recipe By : Mary Carroll's Healthful Cooking, StarTrib 5/13/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/8 teaspoon salt 3 eggs 1 cup nonfat milk 1/2 cup water 3 tablespoons oil -- plus extra for pan Makes 12 to 15. These traditional " city " crêpes are good with sweet and savory fillings. Process flour, salt, eggs, milk, water and oil in blender on high speed 2 to 3 minutes until batter is consistency of heavy cream. Chill batter 30 minutes. Heat seasoned crêpe pan or 10-inch nonstick skillet over medium-high heat until drop of water sizzles when flicked on surface. Lightly brush pan with oil or spray with nonstick cooking spray. Pour about 2 tablespoons batter into pan, then tilt and let batter run over pan's surface, forming 7-inch diameter crêpe, and then quickly pour any excess back into the blender container. It can leave a tail of batter, which can be cut off with scissors after the crêpe cooks. Cook crêpe about 1 minute until bubbles appear on edges. Flip and cook 30 seconds. Stack finished crêpes on paper towels until ready to fill and serve. Nutrition information per serving: Calories 120, Carbohydrates 13 g, Protein 4 g, Fat 6 g, including sat. fat 1 g, Cholesterol 54 mg, Sodium 50 mg, Calcium 34 mg, Dietary fiber .4 g, Diabetic exchanges per serving: 1 bread/ starch exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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