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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 3 eggs
- 34 cup white buckwheat flour
- 14 cup pure buckwheat flour
- 14 teaspoon salt
- 14 teaspoon finely ground black pepper
- 12 lb gruyere, grated
Method
- Beat eggs and 1 12 cups water in a large mixing bowl.
- Sift together flours, salt, and pepper and add to egg mixture.
- Cover with plastic wrap and refrigerate overnight.
- To cook, heat a large nonstick pan over medium-high heat.
- When pan is very hot, remove from heat and pour 14 cup batter into the center.
- Tilt pan to distribute batter and return to heat.
- Cook crepe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute.
- Transfer to a plate and keep warm in a low oven while making remaining crepes.
- Return 1 cooked crepe to pan, sprinkle 14 cup of the cheese in the middle, and fold to make a square.
- Cook until cheese melts, about 30 seconds.
- Repeat for remaining crepes.
- Serve immediately, seam side down, with a pat of butter.
