Gluten-Free Buckwheat Crepes
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Gluten-Free Buckwheat Crepes

1. Milk - 1 cup
2. Eggs - 2
3. Vegetable oil - 1 tablespoon
4. Gluten-free all-purpose baking flour - ½ cup
5. Buckwheat flour - 3 tablespoons
6. Butter, or as needed - 1 teaspoon

How to cook deliciously - Gluten-Free Buckwheat Crepes

1. Stage

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.

2. Stage

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.