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Saturday, May 16, 2009

Buckwheat Crepes

Ingredients:

4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking

Method:

Grate the buckwheat flour in a coffee grinder, and sift.

Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.

Then, add all of the flour, salt, and sugar, blend well, and let sit at room temperature until its volume grows twice the original size.

Then, add 1 cup boiling water, and knead the dough well.

Let grow, knead for a minute, and cook crepes as usual.

Note:

You can add thinly ground apples, pears, boiled vegetables, or fried onions into the dough just before cooking.

Note:

You can add in the dough thinly ground apples, or pears, or boiled vegetables, or fried onions just before cooking.

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