Buckwheat Pepper Crisps Recipe

Buckwheat Pepper Crisps Recipe

  • 3/4 cup all-purpose flour
  • 1/4 cup buckwheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 large egg at room temperature for 30 minutes
  • 1 cup whole milk at room temperature
  • Vegetable-oil cooking spray (or use nonstick baking sheets)
  1. Preheat oven to 350°F.
  2. Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
  3. Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.
  4. Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.
  5. Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)
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