1 1/3 c Milk, low-fat
2 Eggs
2 Egg whites
1/2 c Beer
1 1/3 c Water
2 tb Vegetable oil; plus extra
2 tb Sugar
1/2 ts Salt
2 c Buckwheat flour
Combine the milk, eggs, egg whites, beer, water, and oil in a blender
and process for a few seconds. Add the sugar, salt, and buckwheat
flour, and process again until smooth, working in two batches if you
need to. Stop and scrape down the sides, and process again.
Put the batter in a bowl, cover it, and refrigerate at least 2 hours,
or as long as overnight. Stir the batter up and check its
consistency. It should be like heavy cream; you can thin it with a
spoonful or two of water if you need to.
To cook the crepes, heat a 9-inch non-stick skillet (a well-seasoned
crepe pan can also be used if you have practice). Brush the pan with
oil or rub it with a paper towel dipped in oil. Ladle a slight 1/4
cup of batter into the hot pan and immediately tilt the pan around to
spread the batter evenly over the bottom. Cook the crepe on a medium
flame for about 45 seconds, or until the edges are just beginning to
brown. Loosen the edges gently with a thin spatula or a butter knife,
then turn the crepe over and cook on the other side for 20 to 30
seconds.
If a crepe sticks, oil the pan a bit more next time, and let the crepe
cook slightly longer before turning. You may have a torn crepe or two
before your pan temperature and timing are worked out, as these are
rather fragile--you'll just have to eat those as you work.
Stack the crepes on a plate as they are finished, and keep them
covered with a slightly damp kitchen towel.
VARIATION: For sweeter crepes, increase the sugar to 2 or 3
tablespoons. These are perfect for dessert, filled with jam or fruit
compote.
Source: "The New Vegetarian Epicure" by Anna Thomas
