Buckwheat Crêpes
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
About ten 9-inch crêpes Buckwheat crêpes, a specialty of the Brittany region of France, are larger and a little thicker than regular crêpes with an assertive flavor from the buckwheat flour. Buckwheat crêpes are typically filled with savory mixtures.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ cup (60g) buckwheat flour
- ½ cup (65g) all-purpose flour
- 1 cup (235g) milk
- ¾ cup (175g) water
- 3 large eggs
- 2 tablespoons (25g) vegetable oil
- ½ teaspoon salt
Let's Cook
-
Step 1.
Combine in a blender: ½ cup (60g) buckwheat flour; ½ cup (65g) all-purpose flour; 1 cup (235g) milk; ¾ cup (175g) water; 3 large eggs; 2 tablespoons (25g) vegetable oil; ½ teaspoon salt
-
Step 2.
Blend until combined, then scrape down the sides of the container and blend about 15 seconds more or until smooth. Cook, keep warm, and serve as for Savory or Sweet Crêpes, using about ⅓ cup batter for each crêpe.