buckwheat crepes
Buckwheat crepes are delicate, full of nutty flavor and lacy crisp edges. They are a quick and easy breakfast that can be sweet or savory!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: about 24 crepes
- Category: Breakfast
- Method: Stove
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 3/4 tsp kosher salt
- 1 tbsp granulated sugar
- 4 eggs
- 2 cups whole milk
- 6 tbsp unsalted butter, melted, plus more for the pan
Instructions
- Combine buckwheat flour, all-purpose flour, salt, sugar, eggs and milk in a blender. Blend on medium-high speed until smooth. With the blender running, pour in butter and blend another 30 seconds. Transfer to the refrigerator to rest for at least 1 hour, or overnight.
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Heat an 8-inch nonstick pan over medium heat. Use a pastry brush or paper towel to coat the pan with a thin layer of melted butter. Pour in 3 tablespoons of batter and quickly swirl the pan to cover the bottom with an even layer of batter. Cook for about 1 minute, or until the edges crisp and turn golden brown. Carefully flip the crepe and cook for another 15- 20 seconds, or until the bottom is browned in spots. Transfer to a plate to cool.
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Repeat buttering, swirling and flipping crepes, adjusting heat as necessary (see notes above for tips). Crepes can be stacked on top of each other and stored at room temperature for a few hours, or refrigerated for up to 4 days.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 crepe
- Calories: 70
- Sugar: 1.7g
- Sodium: 61mg
- Fat: 4.4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 5.3g
- Fiber: 0.3g
- Protein: 2.3g
- Cholesterol: 41mg
Find it online: https://www.withspice.com/blog/buckwheat-crepes/