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Gourmet
December 2002

Buckwheat Pepper Crisps

Active time: 1 hr Start to finish: 2 hr

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)

Need to make a substitution?

Preparation

  1. 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.)

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