Name: Buckwheat Crêpes
Yield: 12 servings
Cuisine: French
Ingredients: 500 g buckwheat flour; 1 l water; 1 tsp salt; 1 each egg (optional); as needed butter; as needed fillings

Breakfast

12 servings

165 cal/serving

Instructions

Step 1

Whisk together buckwheat flour and salt in a mixing bowl.

Buckwheat flourSalt

Step 2

Whisk in egg and half the water until combined.

Egg (optional)Water

Step 3

Cover the batter and let it rest 1 hour at room temperature.

Buckwheat flourWaterEgg (optional)

Step 4

Gradually whisk in remaining water to reach a thin, pourable consistency.

Water

Step 5

Pre-cook any fillings that require more than 1 minute.

Fillings

Step 6

Heat a large flat skillet (about 30 cm) over medium heat.

Step 7

Grease the hot pan with butter (about 1 tbsp) and spread to coat.

Butter

Step 8

Ladle batter into the pan and spread to a pancake no more than 3 mm thick.

Buckwheat flourWaterEgg (optional)

Step 9

Cook until the top is dry and the bottom is lightly golden, then flip with a spatula.

Step 10

If not filling immediately, cook until the second side is golden, then remove and set aside.

Step 11

When filling, arrange fillings in the center leaving a border, cook bottom, fold four edges into the center to enclose filling, and serve hot.

Fillings

Step 12

Repeat until all batter is used.

Buckwheat flourWaterEgg (optional)

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.