Buckwheat Crepes

• 1/2 cup whole-wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup white flour
• 1 teaspoon salt
• 4 large eggs
• 1 cup whole milk
• 4 tablespoons melted butter
• Canola or other vegetable oil, for skillet
• Roasted cauliflower, parsnip and leek filling (see recipe)

1. In a large mixing bowl, combine flours and salt.
2. Add eggs and mix well.
3. Gradually add milk and 1 1/4 cups water, whisking vigorously to prevent lumps.
4. Add butter and whisk until smooth.
5. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.)
6. Cover and refrigerate for at least 1 hour.
7. Stir well before using.
8. Place a baking sheet in oven and heat to 175 degrees.
9. Dampen a dish towel with warm water and set aside.
10. Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan.
11. Place over medium heat.
12. When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly.
13. Return to heat.
14. Cook until lightly browned underneath, about 2 minutes.
15. Turn and cook other side about 1 minute.
16. (First crepes may tear and need to be discarded.)
17. Place finished crepes on baking sheet in oven and cover with damp towel.
18. To fill crepes, remove from oven.
19. Raise oven temperature to 350 degrees.
20. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end.
21. Roll end just enough to enclose mixture.
22. Fold in two sides of crepe, then continue to roll.
23. Place filled crepes in a baking dish just large enough to hold them.
24. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through.
25. Serve immediately.

flour, buckwheat flour, white flour, salt, eggs, milk, butter, vegetable oil, cauliflower

Taken from cooking.nytimes.com/recipes/11377 (may not work)