Go to the Recipe: Buttermilk Crêpes
Could you make the batter for these in the blender?
With blending crepe batter you run the risk of developing gluten from the flour resulting in a chewier crepe. I will say I haven't do it with this recipe but I remember making crepe batter in the blender back in my restaurant days. I would make sure that you do minimal blending, just enough for it to come together. Then I would allow the batter to rest for 15 min at room temperature before cooking.
If you give it a try please let me know what you think!
My wife & I have several wonderful Crêperies that we dine at in Europe. The crepes we enjoy the most are the savory buckwheat crepes with various fillings. What would be the recommended changes to your buttermilk crepe recipe but using buckwheat flour. Many thanks -
Nolan
