Buckwheat Crepe

r_30c0d4c0-47e1-101d-f8e3-2fe2d159b1372672

Source: SafeRecipes

Ingredients

Yields: 16 Crepes (8 Servings)

Grams

2 cups Buckwheat Flour 240g
1 Egg 44g
2 cups Water 473.2g
1/4 cup Milk 61g
1.5 tsp Honey 10.5g
1.5 tsp Salt 9g

ALWAYS check labels before buying or consuming!

Mix all ingredients except for water and milk. Slowly add water, beating all the while until mixture is smooth. Cover and place in fridge for at least 1 hour. Add milk. Lightly oil a hot frying pan. Ladle batter while turning the pan to form a crepe. Flip when bubbles appear and cook an additional minute before removing.

Tips

• Add toppings after turning crepe (eg. cheese, ham, egg). Then fold four corners of the crepe over to form a rectangle.

Reviews

Success

Ease

Kidfun

Cuisine: French, Western European

Nutrition

SafeRecipes generates a nutrition table computed from the list of ingredients. The values rely on user submissions, are not as accurate as clinical analysis, and do not account for preparations that are more readily digested than others, or for individual variation in how foods are digested.

Sign-in and do a free trial to view available nutritional tables.

Nutrition

Sign-in and do a free trial to view available nutritional tables.