Buckwheat Crepes

These savory buckwheat crepes go well with any sort of condiments. I like to put some cheese in a line across the center and fold both sides in to look like a wrap.


Recipes · Breakfast and Brunch · Crepes


Prep Time: 10 mins
Cook Time: 40 mins
Servings: 16
Total Time: 50 mins
Yield: 16 crepes

Ingredients

Ingredients List

  • 3 large eggs

  • 1 tablespoon white sugar

  • salt to taste

  • 2 ½ cups milk

  • 1 ½ cups buckwheat flour

  • 2 ½ tablespoons buckwheat flour

  • 1 ¼ cups whole wheat flour

  • 2 tablespoons vegetable oil, or more as needed, divided


Directions

  1. Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.

  2. Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

Cook's Note:

If you have a kitchen scale, please use 200 grams buckwheat flour and 150 grams wheat flour.


Nutrition Facts (per serving)

Nutrition Facts
124 Calories
4g Fat
18g Carbs
5g Protein


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