This simple recipe for buckwheat crepes is wonderful for Sunday brunch or any time you want a special breakfast. Because this is a “neutral” recipe, the crepes can be filled with either savory or sweet fillings. It is of course an option to add some lemon or orange zest (about a teaspoon) and a couple of tablespoons of agave nectar to make a sweetened batter, but they are just fine as they are. Fill with jam, spiced fruit, sauteed mushrooms, or smoked salmon, or serve with maple syrup.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1 large egg
2 tablespoons extra virgin olive oil
¾ cup soy, almond, or hazelnut milk
½ cup light buckwheat flour
2 tablespoons organic pastry flour
Pinch of sea salt
In a bowl or blender, whisk together the liquid ingredients. Stir the dry ingredients together and add to the egg mixture. Blend thoroughly and allow the batter to rest for at least 15 minutes.
Heat a well-seasoned crepe pan over medium heat (if the pan is not well-seasoned, lightly oil it). Pour 2 tablespoons of batter into the center of the pan, and quickly rotate the pan to allow the batter to spread evenly. Cook about 2 minutes, or until the top of the crepe is dry. Flip the crepe and cook one minute more. Arrange the cooked crepes pinwheel fashion on a large plate so that they can be separated, and cover with a clean towel to keep them warm.
Serve with maple syrup, jam, or desired filling.
Makes about 20 6” crepes.
Copyright 2010 by Jen Hoy