Savory Buckwheat Crêpes
Savory Buckwheat Crêpes
Fill these buckwheat crêpes with whatever you fancy: We love a combination of ham, cheese, arugula, and a fried egg.This recipe is courtesy of King Arthur Flour.
Servings
10
Ingredients
- 1 cup buckwheat flour
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 tablespoon unsalted butter, melted
- 1/4 cup water
- toppings, as desired
Directions
- Combine the flour, salt, eggs, milk, and melted butter in a blender, and blend until smooth.
- Cover batter and let rest in the refrigerator for at least 2 hours.
- When you’re ready to cook the crêpes, thin the batter with water, until it reaches your desired consistency.
- Heat a non-stick skillet over medium-high heat. Lightly grease the pan with butter or oil, then pour in enough batter to coat the bottom of the pan — swirling the pan as you pour in the batter will help ensure an even coating.
- Cook the crêpe for 1-2 minutes on the first side, until it’s golden and lifts easily from the pan. Flip it over and cook for 1-2 minutes on the other side.
- Transfer cooked crêpes to a plate, stacking them one on top of the other, and covering them with a towel while you cook the remaining batter.
- Fill as desired, and serve warm.