Sweet crepes are a staple in our household and healthier crepe batters has always intrigued me, but, I hadn’t made any effort until recently. The nutrients in buckwheat flour and its historical use in crepe batter made me want to give them a try.
So, how did they turn out?
Here’s the recipe that I used (its vegan/dairy free):
2 Cups water
2 teaspoons canola oil
3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1. Combine water and 2 teaspoons of the oil.
2. Whisk in both flours and salt.
3. Set skillet on stove on med-high heat, let it get hot before coating with cooking spray (I recommend a non-stick skillet–not scratched up of course, if the teflon is coming off it’s time to get rid of the skillet)
4. Use 1/4 cup of batter per crepe (depending on desired thickness) and spread evenly
5. Cook for about 1-2 minutes on one side and then flip, wait for the batter to bubble up and then flip the crepe over for about 30 secs to a minute.
I saw this recipe on the NY Times a couple of years ago and am planning to try it next.