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Categories:
flour buckwheat flour sugar baking powder salt black pepper unsalted butter egg milk vegetable oil cooking spray
Viewed: 25 - Published at: 3 years agoIngredients
- 3/4 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg at room temperature for 30 minutes
- 1 cup whole milk at room temperature
- Vegetable-oil cooking spray (or use nonstick baking sheets)
Method
- Preheat oven to 350F.
- Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
- Blend butter, egg, and milk in a blender until combined.
- Add flour mixture and blend just until smooth.
- Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray.
- Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
- Bake first batch in middle of oven until golden in spots, 8 to 10 minutes.
- Immediately transfer crisps with a thin metal spatula to a rack to cool.
- Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time.
- (Cool baking sheets between batches.)
