Name: Buckwheat Pepper Crisps
Cook time: 1 hr
Total time: 2 hr
Yield: Makes about 5 dozen crackers
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)

Active time: 1 hr Start to finish: 2 hr

Cooks' note:

• Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.

Recipe information

Total Time
2 hr
Yield
Makes about 5 dozen crackers

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)

Preparation

Step 1
Preheat oven to 350°F.
Step 2
Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
Step 3
Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.
Step 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.
Step 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.)

TagsCracker Buckwheat Flour Snack Nut Free Vegetarian Make Ahead Baking Blender Gourmet

Recipe notes

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