These simple buckwheat crêpes are not only easy but also versatile. Use them as a blank canvas for breakfast, lunch, dinner, or dessert!
1 cup buckwheat flour
1 cup all-purpose flour (substitute with 1:1 all-purpose gluten-free flour)
2 cups milk of choice (cow or dairy-free)
1 cup water
1/2 tsp salt
Ghee, butter, or high-heat oil of choice, for cooking
1. In a large bowl, whisk together the flours, milk, water, and eggs until smooth and well combined. You may need to use a fork to press the mixture and remove lumps.
2. Heat a 9-inch pan over medium heat until warm.
3. Add a healthy bit of ghee, butter or high heat oil of choice and use a spatula to spread it around the pan. The first crêpe will be buttery/oily, and therefore crispy! After that, you won’t need to add as much oil to grease the pan.
4. Pour about 2-3 tablespoons of batter into the middle of the pan, then tilt the pan and swirl the batter around until it’s spread into a thin layer covering the pan.
5. Cook for about 2 – 3 minutes. You can lift an edge with a spatula to see if the bottom is golden brown. Then flip with a spatula (or if you want a challenge, in the pan alone!) and cook the other side for 1 – 2 more minutes.
6. Slip onto a plate or transfer with a spatula, add toppings, and devour!