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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 5 |
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Active time: 1 hr Start to finish: 2 hr Ingredients:
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) |
Directions:
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.)
6. Cooks' note: Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.
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