Buckwheat Crepe Recipe
Buckwheat Crepes
A tasty vehicle
I love making these buckwheat crepes. There is just something so satisfying about all the little bubbles appear on the surface while cooking.
Ingredients
2 cups buckwheat flour
1 egg | well beaten
a pinch of salt
water
Instructions
Step One
In a large bowl sift together the buckwheat flour and the salt, mixing well.
Step Two
Create a well in the middle and pour the egg into it.
Step Three
Using a whisk, slowly add in the water, mixing fiercely until the mixture becomes a slightly thin batter. Let the batter sit for 30 minutes.
Step Four
Heat a nonstick pan over medium heat.
Step Five
When your pan is hot, drop a small pat of butter and swirl it so that it coats the entire pan.
Step Six
Immediately add 1/3 cup of batter and swirl your pan to push the crepe to completely coat the bottom. Cook until the surface of the crepe becomes full of small bubbles, about 2 minutes.
Step Seven
Loosen the crepe from the pan with a spatula, flip, and cook for an additional 30 seconds.
Step Eight
Slide your crepe from the pan onto a plate and cover with a dishtowel. They can be kept for three days in the fridge.
Cooking Beta
How do I know my pan is the correct temperature?
The butter should melt immediately when you add it to the pan, but not brown. If it doesn’t melt right away, wipe out the butter and let your pan heat some more. If it browns immediately, then wipe out the butter and let your pan cool slightly.