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buckwheat baby with salted caramel syrup


Serves 2 (for breakfast) to 4 (for dessert) or 6 to 8 (as a dainty dessert)


Caramel syrup
1/2 cup granulated sugar
3 tablespoons unsalted butter (or, salted but ease up on the sea salt)
Two pinches flaked or fine sea salt
1/3 cup heavy cream

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons unsalted butter
Confectioners’ sugar, to dust (optional)
Salted caramel syrup



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