buckwheat crepes (instead of tortillas)

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* Exported from MasterCook *

 

Buckwheat Crepes

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water

1/2 cup milk

2 eggs

2 tablespoons oil

additional oil for sauteing

1/4 cup buckwheat flour

3/4 cup unbleached flour

2 tablespoons dill weed

1/4 teaspoon coarse salt

 

1. In a blender or food processor, combine the water, milk, eggs and oil.

 

2. Add buckwheat flour, unbleached flour, dill and salt. Blend until smooth. Let

rest 30 minutes.

 

3. Heat a small saute or crepe pan over medium heat. Brush with a light film of

oil. When a drop of water sizzles on surface of pan, drizzle 2 tablespoons crepe

batter into pan; tip pan to coat bottom evenly with batter.

 

4. Return to heat for about 2 minutes. As crepe cooks, the surface will appear

dry and underside will be lightly browned. Loosen edges with thin spatula or

knife. Turn crepe and cook second side for 30 seconds; do not brown second side.

Cover cooked crepes loosely with foil while remaining batter cooks. Crepes can

be prepared ahead and stored in the refrigerator, covered in plastic wrap, for

up to 3 days.

 

Makes 18 to 20 (6-inch) crepes.

 

Yield:

" 20 pieces "

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Per Serving (excluding unknown items): 863 Calories; 41g Fat (42.4% calories

from fat); 29g Protein; 97g Carbohydrate; 4g Dietary Fiber; 391mg Cholesterol;

662mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;

1/2 Non-Fat Milk; 7 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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