Recipe courtesy of Lena Sklyut
Total:
55 min
Active:
40 min
Yield:
10 to 12 crepes
Level:
Intermediate

Ingredients

  • 2 pounds buckwheat flour
  • 2 cups whole milk 
  • 2 eggs, beaten
  • 1/2 cup blended oil 
  • 3 tablespoons sugar 
  • 1 tablespoon salt
  • Nonstick cooking spray, for the pan

Directions

Combine the buckwheat flour and milk in a mixing bowl and mix until well combined. Gradually add 2 cups water, whisking until smooth. Whisk in the eggs, then add the oil, sugar and salt, and mix until well combined. Leave the batter to rest for 15 minutes.

Spray a crepe pan with nonstick spray. Pour in 1/2 cup of the batter and, with a spatula, spread the batter over the surface of the pan using a circular motion. Cook until beginning to brown underneath, about 1 minute. Flip the crepe with a spatula and cook until cooked through and golden brown. Fill with desired ingredients and fold over. Repeat. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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