Buckwheat Crepes with Raspberry Sauce

Crepes:
3/4 cup AP flour
1/2 cup buckwheat flour
1 1/4 ts salt
3 Tbs sugar
5 eggs
2 cups whole milk
8 Tbs (1 stick) butter, melted
plus 2 Tbs butter

Sauce:
2 cups fresh raspberries (about 8 oz)
1/4 cup sugar
1/4 cup water
1 Tbs honey
1 ts lemon juice
1/4 ts salt
1 Tbs cornstarch
1 Tbs water



8-inch pan


Yield: 16 to 20 crepes
Preparation time: 20 min
Cooking time: 25 min

Directions:
- In a medium bowl, combine the flours, salt, sugar, eggs, and milk, using an electric mixer (for about 2 minutes).
- While mixing, slowly pour in the melted butter.
- For the best results, cover the batter with plastic wrap and put into the fridge for 1 hour. It helps develop the flavor of crepes.
- Stir the batter well before cooking.
- Heat a pan and coat it with some butter.
- The pan should be hot enough.
- Using a small ladle, quickly pour the batter and swirl around to form a crepe.
- When the surface of the crepe starts to lose its shine and the edges are browned, flip the crepe, using a fish spatula.
- Cook the other side for about 10-15 seconds and transfer the crepe to a plate.
- Keep the crepes at room temperature, uncovered.

- In a small saucepan, combine the raspberries, sugar, water, honey, lemon juice, and salt.
- In a small bowl, mix together 1Tbs cornstarch and 1 Tbs water.
- Bring  raspberries to a simmer and cook and stir until they have broken down, for about 2 minutes.
- Add cornstarch slurry into the simmering mixture and cook for 1 minute.
- Pour the sauce through the fine sieve and discard raspberry seeds.
- Serve with crepes and fresh berries.

Adapted from Naomi Pomeroy ("Taste and Technique")

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