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Buckwheat Crepes - why is the buckwheat separating?

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Buckwheat Crepes - why is the buckwheat separating?

margieslocal | Jan 27, 2008 07:22 PM

I made the buckwheat crepe recipe in Alice Waters' new book and I've got two questions:

1) All the buckwheat flour has fallen to the bottom of the batter. I thought I incorporated everything slowly and it was all quite smooth, so is that normal?

2) Should the consistency be very runny? Mine is. Not at all like a thick pancake batter; I know this is a different animal, so I assume it shouldn't be as thick. But how thin is too thin?

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