Makes 1 dozen
2 Tbs butter
1¼ cup milk (Doug used ¼ buttermilk and 1 cup skim)
½ cup light buckwheat flour
½ cup all-purpose flour
Melt butter in milk on stove. Sift flours together and put in food processor with a pinch of salt. Let milk mixture cool, then pour over flour and combine. Crack eggs and drop in, Process only till blended. Let sit 30 min.
Use 2 Tbs per crepe for 8” pan. Batter will last for several days in fridge or can be frozen.
(we had three bananas which was perfect for four crepes—multiply quantities as needed)
3 bananas, sliced (Doug did crosswise, could be lengthwise)
2 Tbs dark rum
Brown sugar to taste (we used 2-3 Tbs)
Cinnamon to taste
Put all ingredients in buttered baking dish and bake at 400 degrees for 12 minutes. When assembling, spoon bananas onto crepes with slotted spoon and roll crepe up. Put a scoop of vanilla ice cream next to each crepe and spoon rest of sauce over it. Serve immediately.