Buckwheat Crêpes
10m prep 20m cook 30m ready
About ten 9-inch crêpes Buckwheat crêpes, a specialty of the Brittany region of France, are larger and a little thicker than regular crêpes with an assertive flavor from the buckwheat flour. Buckwheat crêpes are typically filled with savory mixtures.
Let's Cook
-
Step 1.
Combine in a blender: ½ cup (60g) buckwheat flour; ½ cup (65g) all-purpose flour; 1 cup (235g) milk; ¾ cup (175g) water; 3 large eggs; 2 tablespoons (25g) vegetable oil; ½ teaspoon salt
-
Step 2.
Blend until combined, then scrape down the sides of the container and blend about 15 seconds more or until smooth. Cook, keep warm, and serve as for Savory or Sweet Crêpes, using about ⅓ cup batter for each crêpe.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.