Buckwheat Crepes

Buckwheat Crepes
Buckwheat can be purchased hulled as pictured above, or unhulled, which is a much darker coloured flour.

This recipe serves one person.  Increase the recipe proportionally based on the number of people you are feeding.

Ingredients

  • 1 cup buckwheat flour
  • 1 ½ cups water
  • 1 egg
  • ½ teaspoon salt
  • Butter (or other type of fat/oil to grease the pan)

Equipment

  • large mixing bowl
  • spatula or wooden spoon to mix
  • ladle
  • frying pan
  • flipper

Method

  1. Add flour and water to the bowl and mix. Add the egg and mix until a smooth and thin batter.
  2. Allow the mixture to rest for a minimum of 30 minutes (up to 2 hrs) – this helps the flour absorb the liquid.
  3. Preheat a pan to medium. Add a ½ teaspoon of butter/oil to the pan and spread around the pan.  
  4. Pour a small amount of the batter into the pan and quickly use a spatula (or crepe spreader) to skim the top of the batter to the outside edges in a circular manner to thin out the batter.
  5. Cook for approximately 1 minute on the first side and flip when the edges start to curl upwards.  Cook for another 30 seconds to a minute on the second side.  Then flip onto a plate in a stack. 
  6. You can eat these immediately.  Or allow to cool down and store in the fridge in a container for 2-3 days or in the freezer for 1 month.