BASIC BUCKWHEAT CREPES
Provided by Marlena Spieler
Categories Milk/Cream Egg Breakfast Brunch Quick & Easy Low Cal Mother's Day New Year's Day Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
- Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.
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Nancy Gonzalez
[email protected]These crepes were a bit too eggy for my taste. I would recommend using less eggs in the batter next time.
double aa
[email protected]I've made these buckwheat crepes several times now, and they're always a hit. They're so versatile and can be served with a variety of toppings.
Feroz Memon
[email protected]These crepes were perfect! They were light and fluffy, and they held up well to all the fillings I put in them.
Nicole Wski
[email protected]These crepes were a bit dry. I would recommend adding some milk or water to the batter next time.
katrina fracas
[email protected]I'm not a big fan of buckwheat, but these crepes were surprisingly good. I would definitely make them again.
HANNINGTON RICHMAN
[email protected]Yum! These crepes were so good! I will definitely be making them again.
Atif Ansari
[email protected]These crepes were a bit bland. I would recommend adding some herbs or spices to the batter next time.
Deepak Sonti
[email protected]Overall, I thought these buckwheat crepes were a good recipe. They were easy to make and tasted great.
Samar Sara
[email protected]These crepes were a bit too thick for my taste. I would recommend using less batter next time.
Walji Kolhi
[email protected]I love buckwheat crepes! They're so versatile and can be filled with a variety of ingredients.
Sarah Boysis
[email protected]These crepes were a bit more difficult to make than I expected, but they were worth it. They had a great flavor and texture.
Charly Ken
[email protected]Delicious! I made these crepes for breakfast and they were a hit with the whole family.
Abdullah Mugal
[email protected]I've never made crepes before, but these buckwheat crepes were a great place to start. They were simple to make and turned out perfectly.
Akbar lashari
[email protected]The crepes were easy to make and cooked evenly. I was able to flip them without any problems.
Ivy Rogerla
[email protected]These buckwheat crepes were a delight! They had a delicate flavor and a slightly crispy texture that made them perfect for a variety of fillings. I especially enjoyed them with a simple filling of berries and whipped cream.