Buckwheat — which isn't a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a sassy Goth sensibility, while adding a wealth of ...

There's nothing quite like freshly cooked crepes wrapped around sweet or savory fillings. Delicate yet sturdy, crepes are the ultimate vehicle for folding, rolling, or stacking with your favorite ...

Prueitt recommends allowing the batter to rest for at least 2 hours, if not overnight. This helps the buckwheat to lose its bitter edge. Over time, the starch in the flour will absorb moisture and ...

My dinnerFeed web site is a lean, mean fighting machine! To receive my lastest dinnerFeed posts by email, sign up here. Dining at Gratzi a couple of months ago, I ordered an appetizer off their ...

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order Sabrina Weiss is the Editorial ...

Appetizer: For a change from classic potato chips and to vary the pleasures, try our recipe for buckwheat crepe chips. The ...

Buckwheat – which, despite its name, isn’t a type of wheat at all, but a seed – powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, ...

Buckwheat Crepes with salmon. Erik M. Lunsford elunsford@post-dispatch.com Yield: 4 servings 1/4 cup all-purpose flour 1 cup buckwheat flour 2 eggs 1/2 cup milk 1 cup water Canola or grapeseed oil 4 ...

1. Make the crepe batter: In a large bowl, stir together the buckwheat flour, all-purpose flour, and salt. In a small bowl, whisk the eggs until well blended; stir in the water and butter. Gradually ...

Buckwheat — which, despite its name, isn’t a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, ...

Buckwheat — which, despite its name, isn’t a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and dark color, ...

When I first met Benedicte Maudet, a native of Brittany, France, earlier this year to write about her new crêpe-making business on East Haley Street, she was working on expanding from traditional ...