In the kitchen with Sigona’s featuring Buckwheat crepes

Makes 12 crepes

Ingredients:

• 1 cup buckwheat flour
• 2 tbsp. barley flour
• 1 ¾ cup cold water
• 2 large eggs
• 1 1/2 tbsp. butter, melted
• ¼ tsp. sea salt

Directions: Combine dry ingredients.  In a separate bowl, whisk together water, melted butter, and egg.  Stir one half of the water-egg mixture into the dry ingredients.  Mix until no longer lumpy.  Stir in remaining liquid.  Set aside for 15 minutes.  (You can do the prep to this point ahead of time if you like.)

Pour ¼ cup of batter into the center of a crepe pan.  Rotate the pan so that the batter creates a thin, even coat on the pan’s surface.  Return the pan to medium heat.  Cook 2-3 minutes, or until top appears dry.  You’ll know when they’re done because they are easy to turn over.  Turn and cook until the bottom browns lightly – just another minute or so.  Place crepes on a plate, using parchment paper to keep them separate. (Wax paper is an acceptable substitute.)

Carmelo recommends: Leftover batter will keep in the fridge up to three days.  If you prefer, you may halve the recipe for good results and less left over.