These simple buckwheat crepes taste great with sweet or savory ingredients. They're easy to master, but keep your eyes on the pan.
Recipe information
Yield
makes about 12 Servings
Ingredients
1
1/4 cups buckwheat flour
3
large eggs
1
/4 cup vegetable oil plus additional for skillet
3
/4 cup nonfat milk
1
1/4 cups (or more) water
1
/4 teaspoon salt
Need to make a substitution?
Preparation
Step 1
Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
Step 2
Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD Can be made 1 day ahead. Cover; chill.
Nutrition Per Serving
One crepe contains the following: Calories (kcal) 102.6 %Calories from Fat 54.6 Fat (g) 6.3 Saturated Fat (g) 0.8 Cholesterol (mg) 53.2 Carbohydrates (g) 7.3 Dietary Fiber (g) 1.9 Total Sugars (g) 1.2 Net Carbs (g) 5.4 Protein (g) 3.7