How to Make Buckwheat Crepe Batter

The making of crepes is an age old tradition that anyone can master.

Making crepes at home can sometimes be a challenging task. Getting the correct amounts, and properly mixing can make or break the batter. Buckwheat flour crepes are easy to make, and the flour allows the crepes to be softer and not stick to the pan as much while cooking. Using buckwheat is a healthful alternative to wheat flour, since it is a gluten-free fruit seed that contains a variety of essential amino-acids the body needs, including alpha-linolenic acid.

Things You'll Need

• 1 cup [128 g] buckwheat flour
• 1 cup [250 ml] milk
• 2 eggs
• Whisk
• Mixing bowl

Instructions

1. Measure the needed amount of buckwheat flour into the bowl. Make a space in the center of the flour for the eggs.

2. Crack the eggs into the space in the flour, then whisk the mixture and slowly incorporate the flour into the forming batter.

3. Add the milk in a little at a time, and gradually mix in all of the buckwheat flour while continuing to whisk the batter until it is smooth.

4. Allow the batter to rest for 30 minutes. Doing so makes for a better quality crepe when cooked, since the liquids and the flour will have properly mixed together.

Tips & Warnings

• Adding herbs to the crepe batter will make for a deliciously savory breakfast crepe.

• Adding 2 tsp. of sugar will sweeten the batter for a dessert crepe.

References

• "Cooking Essentials"; Berry & Spieler; 1999