500mlkefir wheyPlain, unsalted kefir whey, bought or drained from plain milk kefir. Keep it at 4°C (40°F) or below.
25gbutterReserve a little for the pan; stir the rest into the batter.
You will need
Large mixing bowl with a lid
Whisk
20 cm nonstick frying pan
Ladle
Thin spatula
Small saucepan
Instructions
Mix the buckwheat flour, all-purpose flour and salt in a large bowl.
Whisk in the whey a little at a time until the batter is smooth, with no lumps or dry flour.
Cover and immediately refrigerate at 4°C (40°F) or below for 24 hours. Do not leave the batter at room temperature to ferment or wait for it to rise.
Melt the butter in a small saucepan.
Whisk the melted butter into the rested batter, reserving a little to grease the pan.
Heat the frying pan over medium heat and lightly grease it with the reserved butter.
Pour a small ladleful of batter into the pan, tilting it to form a thin layer. Cook for about 1 minute, until the top looks dry and the underside is golden.
Flip the crêpe with a thin spatula and cook for about 30 seconds, until light brown spots appear underneath and no wet batter remains.
Repeat with the remaining batter, stirring before each ladleful and using the reserved butter to grease the pan as needed. Stack the cooked crêpes on a plate.
Makes about 15 thin crêpes for 4 servings, depending on their size and thickness.
Do not taste the uncooked batter: it contains no eggs, but raw flour is not safe to eat.
If the rested batter is too thick to spread thinly, stir in a little water.
Storage and safety
Put cooked crêpes in a covered container and refrigerate at 4°C (40°F) or below within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Eat within 2 days, reheating in a frying pan before serving.