Sourdough Buckwheat Crepes Recipes

Steps:

• Mix all ingredients together. I find this is most easily done using a blender, but you can add everything to a bowl and combine with a wire whisk if you prefer. The batter will be very thin for a delicate crepe.
• If you have a crepe pan follow the heating directions that came with it to prepare for cooking.
• A regular skillet can be used also. Heat the skillet over medium high heat, add enough fat (butter or olive oil) to cover the bottom.
• Remove the pan from the heat, pour in about ¼ cup of batter, swirl to cover, and return to the heat. The crepe will quickly appear dry on top and will be golden on the bottom, about 30 seconds.
• Tip the pan and the crepe will fall out onto a plate. Cover with a cloth to keep warm while cooking the remaining crepes.

Steps:

• Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
• In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
• Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
• Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
• Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
• When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
• Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
• As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.

Steps:

• Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
• Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.