BUCKWHEAT CREPE BLINIS
These buckwheat crepe blinis were inspired by Martha's trip to Russia.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 8
Steps:
- Place both flours, milk, salt, eggs, and clarified butter in the jar of a blender. Puree until smooth.
- Strain mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes.
- Remove batter from refrigerator. Heat a 6-inch crepe pan or nonstick skillet over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip crepe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.
- Serve crepes with sour cream and caviar.
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Saim Bhai
[email protected]I've tried many different buckwheat crepe recipes, and this one is by far the best. The crepes are thin, crispy, and delicious.
Mohemed Asfak
[email protected]These crepes are a great way to start your day. They're light, fluffy, and filling.
Clayton Strey
[email protected]I made these crepes with gluten-free flour and they turned out great. They were a bit more delicate than traditional crepes, but they were still very good.
obinna michaael
[email protected]These crepes were a bit bland for my taste. I think I would have preferred them if they had been seasoned with more salt and pepper.
Rhydam Bantawa rai
[email protected]I'm not a big fan of buckwheat, but these crepes were surprisingly good. I would definitely make them again.
Sk sakil Khan
[email protected]These crepes are a great way to use up leftover buckwheat flour. They're also a good source of fiber and protein.
ALi 786.
[email protected]I made these crepes for a brunch party and they were a big hit. Everyone loved them!
Riffat Jan
[email protected]These crepes were easy to make and turned out perfectly. I served them with fruit and whipped cream, and they were a delicious and healthy breakfast.
mr bot
[email protected]I've made these crepes several times now and they always turn out great. They're so versatile and can be served with a variety of toppings.
rohan Chadee
[email protected]These crepes were a bit too dense for my taste. I think I would have preferred them if they were made with a different type of flour.
Mazhar Siyal
[email protected]I made these crepes for breakfast this morning and they were so good! I used a gluten-free flour blend and they turned out great. They were easy to make and I will definitely be making them again.
Diddy Hancock
[email protected]These buckwheat crepes were delicious! I followed the recipe exactly and they turned out perfectly. They were light and fluffy, with a slightly nutty flavor. I served them with butter and maple syrup, and they were a hit with my family.