Savory Buckwheat Crêpes

Savory Buckwheat Crêpes
4.5 from 2 ratings
Fill these buckwheat crêpes with whatever you fancy: We love a combination of ham, cheese, arugula, and a fried egg.This recipe is courtesy of King Arthur Flour.
Buckwheat Crepes
  • 1 cup buckwheat flour
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup water
  • toppings, as desired
  1. Combine the flour, salt, eggs, milk, and melted butter in a blender, and blend until smooth.
  2. Cover batter and let rest in the refrigerator for at least 2 hours.
  3. When you’re ready to cook the crêpes, thin the batter with water, until it reaches your desired consistency.
  4. Heat a non-stick skillet over medium-high heat. Lightly grease the pan with butter or oil, then pour in enough batter to coat the bottom of the pan — swirling the pan as you pour in the batter will help ensure an even coating.
  5. Cook the crêpe for 1-2 minutes on the first side, until it’s golden and lifts easily from the pan. Flip it over and cook for 1-2 minutes on the other side.
  6. Transfer cooked crêpes to a plate, stacking them one on top of the other, and covering them with a towel while you cook the remaining batter.
  7. Fill as desired, and serve warm.