Savory Buckwheat Crepes
These savory buckwheat crepes are prepared in a similar way to wheat flour crepes, but they’re made with 100% buckwheat flour. Gluten and dairy free!
- 70 grams (1/2 cup) buckwheat flour
- 1 egg
- 1 tablespoon vegetable oil or melted coconut oil
- 60 millilitres (1/4 cup) milk or nut milk
- 125 millilitres (1/2 cup) cold water
- 1 pinch salt
Heat a cast iron or nonstick skillet over medium-high heat, around level 6.
Dump all of the ingredients into a bowl and whisk lightly until combined.
Brush the pan lightly with vegetable oil using a brush or a piece of paper towel.
Use a ladle or a measuring jug to pour each crepe into the pan, while swirling the pan to create a thin layer of batter on the bottom of the pan.
Cook for about 1 minute, then flip by loosening the edges then turning with a spatula or gently with your fingers.
Cook for another 10-20 seconds, then remove and keep cooking crepes until you get bored.
Fill with your choice of delicious mixtures.
Calories: 70kcalCarbohydrates: 7.8gProtein: 2.5gFat: 3.5gSaturated Fat: 0.6gCholesterol: 27mgSodium: 67mgPotassium: 80mgFiber: 1.1gSugar: 0.7gCalcium: 11mgIron: 1mg