Buckwheat Crepe Noodles with Chive Butter - milk

Method

• Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.
• Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot.
• Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom.
• (If batter sets before skillet is coated, reduce heat slightly for next crepe.)
• Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crepe with a heatproof plastic spatula and flip over with your fingers.
• Cook crepe until other side is just cooked through, about 15 seconds more.
• Transfer crepe to a large sheet of wax paper.
• Make more crepes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crepes in 2 piles.
• Transfer crepe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.
• Put oven rack in upper third of oven and preheat oven to 350F.
• Generously butter a baking pan.
• Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.
• Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.
• Melt chive butter (along with any remaining melted butter from crepes) in a small saucepan, then drizzle over noodles.
• Gently transfer noodles to a warmed serving bowl (noodles are delicate).
• *Available at natural foods stores and some supermarkets.