These were good. Really good. I followed this recipe but I cut it down because 3 cups of buckwheat a) exceeds what comes in a 1-pound bag, b) contains all your calories for a whole day and c) is a lot.
INGREDIENTS
1 cup buckwheat groats (raw, not kasha; I used Bob's Red Mill)
water
salt
fillings!
Put the cup of groats in a large bowl and add a generous amount of water. Let it soak at least 9 hours. (Read more at the link regarding why). It will get slimy; this is OK. Strain the water out and rinse the slime away, then put the groats in a blender and just barely cover them with water. Add a pinch of salt. Blend until smooth. If you don't think it's quite thin enough, add a smidge more water and blend again.
Put a nonstick pan over high heat. Melt some butter, and when the foam dies down, pour some batter in. Quickly use a spatula to spread the batter out so it's thinner. Work quickly, because these cook fast. Once the batter sets on the first side, flip. I found these held together very, very well, so flipping was easy. In fact, I'll probably use a thinner batter next time to see if I can get the crepes thinner. Cook on the other side until cooked and a little browned. Set this crepe aside, add more butter to the pan, and repeat until you're out of batter.
I filled ours with Greek yogurt/strawberries/a little sugar for sweet crepes, and melted cheddar and baby arugula for savory. I also filled a leftover small one with Nutella. All of them were really delicious, but play with other filling ideas and see what you like best!
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