Buckwheat goes upscale and uptown

Buckwheat crepes

Crepes are easy to make and just plain tasty. They only take 2 minutes each. Let the batter rest overnight in the fridge, bring it to room temp, and make sure the pan is good and hot so you get those crispy, lacy edges everybody loves. Serve them with some sautéed apples on the side. Most kids like ham and cheese, but crepes are also good with no filling, just some jam and powdered sugar. Follow me on Instagram@robert.rabine

Place the milk, eggs, water, salt and sugar into the cup of your blender. Cover it and pulse on low to mix. When well combined, add the flours and the melted butter, cover again and blend on high for one minute. Pour the batter into a bowl, cover it with plastic wrap and refrigerate overnight. (Yields about 12 crepes.)

Take the batter out of the refrigerator an hour or two before you want to make your crepes, and let it come to room temperature. When warm it should have the consistency of heavy cream. If it’s too thick, add a small amount of water. Whisk the batter thoroughly. When you are ready to cook, rub a small amount of vegetable oil into a 7-9-inch nonstick skillet with a paper towel and heat it until it’s hot enough for pancakes.

Throw a couple of drops of water into the pan, and if it pops instead of sizzles, the pan is ready.

Whisk the batter again and pour scant ¼ cup of the batter into the hot pan and quickly swirl it around to cover the entire circumference. Put it back on the burner and add a pinch of chives.

After about a minute, run a high temp rubber spatula around the outside of the crepe to loosen it and flip it over.

Add the ham and cheese and Cook it for another minute until the cheese melts. Fold it into quarters and serve.

Connecticut Media Group