Vanilla Pod Sugar Buckwheat Crepes

Vanilla Pod Sugar Buckwheat Crepes Recipe

Vanilla Pod Sugar Buckwheat Crepes

Makes 15 crepes

SCRAPS

Vanilla pod

INGREDIENTS

For the vanilla pod sugar

1 scraped vanilla bean
2 cups granulated sugar

For the crepes

2 cups (or more) whole milk
1 tablespoon vanilla pod sugar, plus more for serving
1/4 tsp sea salt
8 tbsp butter, melted, divided
½ cup buckwheat flour
3/4 cup (or more) all-purpose flour
3 eggs
1 lemon, zested and juiced, for serving
Whipped cream, for serving (optional)

DIRECTIONS

For the vanilla pod sugar

Bury the vanilla bean in sugar in an airtight container and seal tightly. Let sit for 1 to 2 weeks. Use as you would regular sugar.

For the crepes

In the KitchenAid® Pro Line® Series Blender, blend milk, the vanilla pod sugar, salt, melted butter, buckwheat flour, all-purpose flour, and eggs until smooth.

Add more milk and/or flour until the batter is the consistency of very thick cream. Cover and refrigerate the batter for at least 20 minutes (or overnight).

Heat an 8 or 12-inch nonstick skillet over medium-low heat. Lightly brush with butter. Whisk the batter. Add about 1/3 cup into the skillet, swirling quickly to distribute into a thin layer.

Allow to cook for about 1 minute until edges curl, then quickly flip with a rubber spatula. Cook 30 seconds to 1 minute longer. Slide crepe out of the skillet.

Continue to make more crepes, brushing the skillet with butter each time. Layer the cooked crepes between pieces of parchment or wax paper.

Serve the crepes drizzled with lemon juice and zest, vanilla pod sugar, and whipped cream.

Vanilla Pod Sugar Buckwheat Crepes Recipe

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Pro Line® Series Blender with Thermal Control Jar
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