Batter for Savory Pancakes
Pâte à Crêpes de Sarrasin 

Ingredients Makes 8-10 crêpes depending on the size of the pan.                              1 cup of buckwheat flour              1/4 cup unbleached all purpose-flour              Sea salt              3/4 cup milk              1 1/2 cup water              3 eggs, beaten              1 Tbsp melted butter    Method                  Mix and sift the flours and a pinch of salt together in a bowl. Slowly whisk in the milk and the water to make a smooth batter. Then whisk in the eggs until the ingredients are well combined and the batter is smooth. Let stand for 1 or 2 hours. Heat a frying pan over medium-high heat and brush it lightly with some butter. Whisk the batter before pouring a ladle of it in the frying pan, tipping and rotating the pan to spread the batter somewhat evenly. Cook the crêpe about one and a half minute, then flip it over and cook the other side for 30 seconds. Repeat with the remaining batter. Serve the crêpes as you go, or keep warm in a very low oven (covered with a towel), or in a plate set on top of saucepan with simmering water (covered with another plate).  Read also Warm Salad of Duck and Chicken Mignons Truffle Omelette Recipe Fondue Savoyarde Asparagus Omelette Recipe