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–+ servings
Buckwheat Crepe with fried egg, ham, and cheese on a pottery plate that looks like wood, fresh blackberries, parsley garnish

Buckwheat Crepes

Rebecca Lindamood

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 77kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 38mgSodium: 209mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 120IUCalcium: 37mgIron: 0.6mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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