Buckwheat Crepes with Eggs, Ham, and Gruyere

Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.

Buckwheat

See full Recipe on marthastewart.com

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