Description
Buckwheat crepes are a nutritious and gluten-free alternative to traditional crepes. They have a slightly nutty flavor and pair well with both sweet and savory fillings.
Ingredients
Scale
- 1 cup buckwheat flour
- 1 1/4 cups water
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract (optional for sweet crepes)
Instructions
- In a bowl, whisk together buckwheat flour and salt.
- Add water, egg, melted butter, and vanilla extract (if using). Mix until smooth.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour a small amount of batter into the skillet, tilting to spread evenly.
- Cook for 2 minutes until edges lift, then flip and cook for 1 more minute.
- Repeat with remaining batter.
Notes
- Let the batter rest for 10 minutes for better texture.
- Adjust water if the batter is too thick.
- Store leftovers in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg