Low Sodium Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
1 ½ cups whole milk
½ cup water
2 tbsp unsalted butter, melted and cooled

For cooking

1 tbsp unsalted butter, for the pan

Instructions

1
Whisk together the buckwheat flour and salt in a large mixing bowl. Make a well in the center, add the eggs, and whisk from the center outward until a thick paste forms. Gradually pour in the milk while whisking, then add the water and melted butter, whisking until the batter is smooth and thin — about the consistency of heavy cream with no lumps remaining.
2
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the buckwheat flour to fully hydrate and the batter to relax, which produces more pliable crepes.

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