Savoury Buckwheat Crepes
Savoury Buckwheat Crepes filled with spinach and mushrooms are perfect for brunch. Master the technique of making crepes and you'll have more options for breakfast, lunch and dinner.
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Ingredients
- ¾ cup buckwheat flour
- ¼ cup tapioca starch
- 2 eggs
- 1 cup whole milk (or 2%)
- 1 tablespoon melted butter
- ¾ teaspoon salt
- ⅓ cup water added at the end
- vegetable oil for cooking
Instructions
- Put all ingredients EXCEPT WATER in a blender. Blend until evenly mixed, refrigerate for 2 hours or overnight.
- Return batter to blender, add water and blend until smooth.
- Heat 10-inch non-stick pan(s) over medium-high heat.
- Pour about ¼ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface. Cook until lightly browned, about 1 minute.
- Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
- Put pan back on heat, add more oil if needed wiping away excess oil and flecks of batter with paper towel.
- Continue cooking until all the batter is used.
Notes
Filling suggestions for savoury buckwheat crepes:
- Sauteed spinach and mushrooms
- Scrambled eggs with ham and cheese
- Smoked salmon and cream cheese with dill and capers