Buckwheat Crepes
Experience the versatility of gluten-free buckwheat crepes, perfect for both sweet and savory fillings. With a nutty flavor and light, delicate texture, they are a delightful addition to any meal.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
1 cup buckwheat flour
1 1/4 cups water
1/4 teaspoon salt
2 large eggs
1 tablespoon unsalted butter, melted
Butter or oil for the pan
Instructions
1. In a large mixing bowl, whisk together the buckwheat flour and salt.
2. In another bowl, beat the eggs and then add water and melted butter, mixing well.
3. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
4. Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
5. Pour about 1/4 cup of batter into the skillet, tilting to cover the bottom evenly.
6. Cook for about 1-2 minutes until the edges lift and the surface looks set.
7. Flip the crepe and cook for another minute until lightly browned.
8. Remove from the pan and repeat with remaining batter, stacking crepes between sheets of parchment paper.
Storage
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat crepes in a non-stick skillet over medium heat for about 1 minute on each side or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
