Anti Inflammatory Gluten Free Buckwheat Crepes
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Learn more →Ingredients
4 servings
For the batter
- 1 cup buckwheat flour
- ¼ tsp salt
- 2 large eggs
- 1 ½ cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ½ cup water
- 2 tbsp unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For cooking
- 1 tbsp unsalted butter, for the panChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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