Buckwheat Crepes with Ham, Gruyere and Caramelized Onions

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Total Reviews: 4

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  • on September 14, 2014

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    Is the batter supposed to be extremely thin and watery? I was very reluctant to add 3/4 cup of water along with the milk to only 1 cup total of flour and 3 eggs. I tempted to add more flour but will wait 2 hours to see if this thickens. I should have followed my intuition. Did you people actually make the crepe using the exact proportions Bobby used, because I did and it's terrible. It not a batter consistency. I have made crepes before and have a crepe pan and they come out wonderful. The crepe amounts need to be highly adjusted.

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  • on July 06, 2013

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    This is a great recipe. I always use melted butter in my crepe batter, but this worked very well. If you are making these sometime soon, invite me over. I won't eat more than 10 or 12. Big tip here - If you refrigerate your batter overnight or make it with cold milk and eggs, make sure it comes up to room temperature before cooking. You will like the results a lot better! And make extras. These crepes make great wraps with sliced turkey,lettuce, tomato, and mayo.

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  • on June 07, 2013

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    These crepes are just wonderful. I have made them several times and they always turn out great. It's nice to do something different for breakfast.

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  • on March 22, 2013

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    Very good. Make sure you have the right size pan. If your pan is too big, 1/4 cup will not be enough. Also, you can substitute whole wheat flour for the buckwheat with great results, but the buckwheat does make a difference.

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