Buckwheat Crepes
Light and nutty buckwheat crepes, perfect for a quick breakfast or snack. Serve with a dusting of powdered sugar and your favorite toppings.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 9g
Ingredients
- 1 cup buckwheat flour
- 2 large egg
- 1.5 cups milk
- ½ teaspoon salt
- 2 tablespoons butter
- 2 tablespoons powdered sugar
Instructions
- 1
In a blender, combine 1 cup buckwheat flour, 2 eggs, 1.5 cups milk, and 0.5 tsp salt. Blend until smooth, about 30 seconds. The batter should be thin, like heavy cream.
- 2
Heat a 10-inch nonstick skillet over medium heat and melt 1 tbsp butter. Pour in 1/4 cup of batter, swirling to coat the bottom evenly.
- 3
Cook until the edges lift and the bottom is golden, about 2 minutes. Flip and cook the other side for 1 minute more. Repeat with remaining batter, adding more butter as needed.
- 4
Serve warm, dusted with 2 tbsp powdered sugar and topped with grated carrots, chopped hazelnuts, or dried flowers if desired.
Tools you’ll need
- Blender
- 10-inch nonstick skillet
- Spatula
- Measuring cups and spoons
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