- 1 cup milk
- 2 eggs
- 1 tablespoon vegetable oil
- 1/2 cup gluten-free all-purpose baking flour
- 3 tablespoons buckwheat flour
- 1 teaspoon butter, or as needed
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
05/21/2018
recipepes.com
Gluten-Free Buckwheat Crepes, recipe
PT15M
PT1H
5
455 calories
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