Name: Buckwheat Crêpe Noodles with Chive Butter
Yield: Makes 8 servings
Ingredients: 3 cups whole milk; 4 large eggs; 1 cup buckwheat flour*; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup finely chopped fresh flat-leaf parsley; 5 tablespoons unsalted butter, melted; 1/2 stick (1/4 cup) unsalted butter, softened; 1/3 cup finely chopped fresh chives

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

Cooks' notes:

·Crêpes can be made (but not cut into noodles) 2 days ahead and chilled, wrapped well in wax paper and then foil. Bring to room temperature before cutting.
·Chive butter can be made 3 days ahead and chilled, covered.

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