Gluten-Free Buckwheat Crepes
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Ingredients12 m servings 121 cals
Original recipe yields 6 servings (6 crepes)
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
- Cook's Note:
- Use a milk substitute in place of the milk if desired.
Per Serving: 121 calories; 5.9 g fat; 13 g carbohydrates; 5.1 g protein; 67 mg cholesterol; 45 mg sodium. Full nutrition