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Buckwheat Crepes

Thin savory crepes made from a blended batter of buckwheat and white flour, cooked quickly in a hot crepe pan.

buckwheatcrepesfrenchbreakfast
Illustration of Buckwheat Crepes
Illustration

Ingredients

  • 1 cup low-fat (2 percent) milk
  • 1/3 cup water
  • 3 eggs, large
  • 1/2 tsp salt
  • 2/3 cup buckwheat flour
  • 1/2 cup unbleached white flour
  • 3 tbsp canola oil
  • butter or oil, for brushing the pan

Steps

1Make the batter

  1. Place 1 cup low-fat (2 percent) milk in a blender.
  2. Add 1/3 cup water.
  3. Add 3 large eggs.
  4. Add 1/2 tsp salt.
  5. Cover the blender and turn it on at low speed.
  6. Add 2/3 cup buckwheat flour.
  7. Add 1/2 cup unbleached white flour.
  8. Add 3 tbsp canola oil.
  9. Increase the blender speed to high.
  10. Blend for one minute.
  11. Transfer the batter to a bowl.
  12. Cover the bowl.

2Chill the batter

  1. Refrigerate for one to two hours.

3Cook the crepes

  1. Place a seasoned 7- or 8-inch crepe pan over medium heat.
  2. Brush the pan with butter or oil.
  3. When the pan is hot, remove it from the heat.
  4. Ladle in about 3 tbsp batter.
  5. Tilt or swirl the pan to distribute the batter evenly.
  6. Return the pan to the heat.
  7. Cook for about one minute, until you can easily loosen the edges with a spatula.
  8. Turn and cook on the other side for 30 seconds.
  9. Turn the crepe onto a plate.
  10. Continue until all of the batter is used.