BASIC BUCKWHEAT CREPES

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Basic Buckwheat Crepes image

Provided by Marlena Spieler

Categories     Milk/Cream     Egg     Breakfast     Brunch     Quick & Easy     Low Cal     Mother's Day     New Year's Day     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12

Number Of Ingredients 6

1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk
1 1/4 cups (or more) water
1/4 teaspoon salt

Steps:

  • Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
  • Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.

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