Buckwheat Crepes

May 31, 2020 • 0 comments

These simple buckwheat crepes taste great with sweet or savory fillings. If you're new at making crepes, keep in mind that making crepes is easy but making beautiful evenly thick crepes is an ART. It takes time and practice to learn how to quickly tilt the pan, how to grease, warm the pan, when to flip, but the good news is a crepe ALWAYS tastes good however bad they look! Anyone can make a delicious crepe :)

Ingredients

(1 cup) Gluten-Free Baking Mix
(1 cup) Milk- dairy or plant based
(2 Large) Pasture Raised Eggs
(1 tbsp) Melted Butter or Oil
(1/2 cup) Water

Directions

Combine all the ingredients (except water) and stir until smooth.

Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

After 2 hours - or the next day - check the consistency of your batter and thin it out until it has the consistency of melted ice cream. I usually add up to 1/2 cup water.

Preheat a lightly greased pan over medium-high heat then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.

Cook for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily then flip it over and cook for another 1 minute on the other side.

Transfer cooked crêpes to a plate, stacking them on top of one another. You can keep a towel over them to keep them warm.

Fill as desired and serve warm.

by Angela Bakker