Who knew that I, a cook of few skills, could have success with crepes, of all things! Very exciting, this new breakfast development. I adapted this recipe from The Art of German Cooking, a very random old book I had out of the library earlier this year.

Buckwheat Crepes
1/2 c. buckwheat flour (I used freshly-ground)
1/2 c. all-purpose flour
1 T. maple syrup
1 c. whole milk
2 eggs, beaten
2-3 T. butter

Combine flours in a bowl. Make a well in the center and add combined eggs, maple syrup, and milk. Beat until the batter is smooth and runny in consistency– you want it runnier than regular pancake batter.

Melt butter in a 8-10 inch frying pan over low-med heat. When the pan is hot, lift it by the handle with your left hand while pouring a bit of batter in it with your right. Swirl it around so that the batter covers the whole bottom of the pan, making a very thin pancake. Set it back on the burner and wait for couple minutes. Test a corner with your flipper — if it does not stick, it is ready to flip. Flip it and fry for another minute, and it’s done.

Makes around eight 8-inch crepes or 5-6 10-inch crepes. I highly recommend topping them with fresh raspberries, cut-up peaches, and a dollop of plain whole-milk yogurt or creme fraiche. Roll it up and eat it like a burrito — bigger ones work slightly better in that regard.

Variation: the German way to do these is to slice up two tart apples and fry them in some butter until soft. Also very good.