French Crepes Wet Ingredients

Video Transcript

"And now for the wet ingredients. We're going to measure out 11/2 cups of milk. I keep some milk on hand actually after the batter has gone and rest in the fridge, because I find that sometimes I need to make it a little bit more liquidy to get the kipe as thin as I would like, so keep that sort of close by. The original recipe that I came across, (of course most French recipes are) it was whole milk. But really I haven't found any difference it texture. I'm just using reduced fat, 2% milk. I would be sort of wary of going all the way to non-fat milk for it however. And just with a fork, break those yolks. Those are nice and broken. I'm going to add that browned butter. Look at the beautiful caramel color of it. When it's added in there, you'll see that it may form a bit of a skin because it's a little bit warm, that's fine. And then into your buckwheat and all purpose flours, and a little bit of salt we combined. And just whisk it gently until it's combined. It takes a little time to get it. It's not lumpy. And once it is all combined, you want to put it covered in the fridge for 30 minutes. Just let it rest before you use it."