Preparation

• Preparing the BUCKWHEAT CREPES is really easy and quick. In a large bowl pour the two flours, a pinch of salt and a grating of pepper. Mix everything and add the milk little by little so that the flour is well incorporated without forming lumps.

  Finally add the eggs and incorporate them. Let the batter rest in the refrigerator for about half an hour.

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• After the half hour, start cooking the crepes. Heat a crepe pan or a non-stick skillet about 7 1/8 in (18 cm) in diameter over medium-high heat. Grease the bottom of the pan with a smear of butter, then pour a small ladleful of batter and quickly tilt and rotate the pan so the crepe covers the entire bottom.

• You should use a ladle sized appropriately for the pan and for the thickness of crepes you want to obtain. If you eyeball it with a too-large ladle you will hardly get crepes that are all the same size.

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• When the crepe has set and begins to form bubbles, flip it with a spatula. Be careful not to tear it. After a couple of minutes cooking on the second side, remove it from the pan and place it on a plate. Repeat until the batter is used up.

  Buckwheat

  Buckwheat is a pseudo-cereal, once known almost exclusively as an ingredient in recipes for celiacs: the groats and the flour are naturally gluten-free.
  Today this ingredient is increasingly appreciated and used in the general population’s diet.

• Buckwheat flour is easy to find even in large supermarkets, also because it is the base ingredient of two traditional Trentino recipes: pizzoccheri from Valtellina and polenta taragna.