Buckwheat Crepes

Submitted by: Marg Kamroly & Arlene Stratuliak

Crepes:
6 egg whites
2 c. flour
½ tsp. salt
2 c. milk
1/3 tsp. baking powder

Combine ingredients. To make crepes, fry 2 tbsp. batter at a time on oiled pan until light in color on both sides.

Filling:
2 c. buckwheat
2 c. hot water
1 tsp. salt
1/2 tsp. pepper
1 c. heavy cream
2 medium chopped onion
6 tbsp. butter
6 egg yolks, well beaten

Rinse buckwheat in water, drain. Add 2 c. hot water, salt & pepper. Boil till buckwheat starts to thicken. Fry onion in butter and add to cooked buckwheat. Heat cream just to boiling point and stir into buckwheat. Beat egg yolks and add to buckwheat by taking 2 tbsp. of buckwheat first and mixing into egg yolks.

Then add mixture to the pot. Stir well & cook over low heat till mixture is smooth but not dry. Place tbsp. of buckwheat mixture on crepes, roll and place seam side down into buttered casserole. Cover and bake in 350° oven for ½ hr.

Delicious for a snack or as a side dish!

Additional cream sauce drizzled on makes it even better, but rich.