Gluten-Free Buckwheat Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 cup milk 2 eggs 1 tablespoon vegetable oil ½ cup gluten-free all-purpose baking flour 3 tablespoons buckwheat flour 1 teaspoon butter, or as needed
Nutrition Info
- 120.7 caloriescarbohydrate: 13 gcholesterol: 67 mgfat: 5.9 gfiber: 1.5 gprotein: 5.1 gsaturatedFat: 1.8 gservingSize: -sodium: 45.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Buckwheat Crepes
Directions
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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.