- 1 cup milk preferably whole milk
- 2 large eggs
- 1 tablespoon melted butter
- 1 cup Bob's Red Mill buckwheat flour
- 3/4 teaspoon kosher salt
- 1/3 cup water
- additional butter or neutral oil like sunflower or canola for the pan or crepe griddle
Add the milk, eggs, butter, buckwheat flour, and salt to a blender and blend on low for about 30 seconds, or until smooth. Make sure the lid is tightly in place and stash the carafe in the refrigerator for at least 2 hours, but preferably overnight.Just before cooking, add 1/3 cup of water to the blender and pulse to combine until smooth.
Place a non-stick skillet or crepe pan over medium high heat, brush with melted butter or neutral oil, and pour just enough batter into the pan to cover the surface of the pan thinly while swirling the pan.
You can also use an electric crepe griddle/maker using the same instructions. Most electric crepe pans come with handles on the side for swirling to cover the surface with the crepe batter.Cook for about 1 to 2 minutes, or until the surface has dried, the edges of the crepe begin to curl up slightly, and the crepe lifts easily from the pan. Use a thin, flexible spatula or crepe turner to slide under the crepe and flip. Cook the second side for about 1 minute, then transfer to a plate in a warm oven, covering with a towel.Repeat until all of the crepe batter is used, stacking the finished crepes on top of each other and keeping under the towel.You can use the crepes immediately, filling them with fried egg and garlicky spinach, ham and cheese, or any other number of savoury fillings. You can also store these, tightly covered with plastic, in the refrigerator for up to 3 days, or in the freezer for up to a month, reheating before serving.
Calories: 77kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 209mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Calcium: 37mg | Iron: 0.6mg