Buckwheat Crepes
Crepes make for an easy breakfast, brunch or dinner. Once you get the hang of making them you can cook a stack of them in no time. Just fill them with your favorite sweet or savory fillings. Perfect match for Barefoot & Chocolate Spreads!
Ingredients
- 1 ¾ Cup Whole Milk
- ¼ tsp. sea salt
- 3 Tbsp. melted butter
- ½ cup + 2 Tbsp. – all purpose flour
- ¾ cup Buckwheat flour
- 3 large eggs
- Barefoot & Chocolate Spreads
- Vegetable oil – for greasing the crepe pan
Equipment:
- Crepe pan – or large flat bottom skillet
- Crepe batter spreader
- Spatula
Directions
- Add all ingredients (besides vegetable oil) to a large mixing bowl and whisk until smooth. Place batter in the fridge for at least 1 hour before using, but better if left overnight. The batter should be the thickness of cream. You can adjust thickness by adding a spoon of milk to the batter if it is too thick.
- Heat your crepe pan over medium-low heat. When the pan is up to temperature add just 1 TSP of vegetable oil and spread the oil over the surface evenly using a spatula or paper towel. If your pan is well seasoned you will not have to add oil for every crepe. Add batter to the center of the pan, how much batter depends on the size of your crepe pan. Let it sit for just 5 seconds then with the crepe spreader use a circular motion to spread the batter evenly. You do not need to apply pressure. Let it cook until brown (about 1 minute) and flip over carefully using a long spatula. Cook on the other side for about 45 seconds. Flip back over and add your favorite fillings before folding over the crepe in half. Repeat and enjoy!