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The Birkett Mills

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Desserts: French Crepe

Very thin pancake eaten for breakfast or dessert.
1 extra large egg (1/3 cup)
½ cup water or skim milk or water
½ tsp. light oil
1 to 2 tsp. honey or maple syrup
1/8 tsp. salt
¼ tsp. each, lemon and vanilla extract
¼ tsp. cinnamon
¼ cup Pocono Light Buckwheat Flour

In medium mixing bowl mix all ingredients except flour. Then add flour and whisk just until batter is smooth.

Turn heat to medium; set 10-inch skillet on heat. Add 1 to 2 tbs. light oil; heat and tilt skillet until fully coated. Return to heat.

When oil is skillet is hot, stir batter; and using ¼ cup measure, pour ¼ cup batter into skillet. Immediately tilt skillet to evenly coat the bottom with batter; return to heat. Cook until edges of crepe are golden brown. Carefully free sides of crepe; turn over. Lightly brown second side. Remove from pan.

Reapply oil and repeat process with remaining batter.

Spread a filling on crepe, such as jam, maple syrup, fruit yogurt, or honey, and roll up.

Serve warm or cold.