Buckwheat Crepes

Chef Marie

  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 2 eggs
  • 1 tablespoon maple syrup
  • 2 tablespoons grape seed oil
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup low-fat milk

    Place the flour in a large bowl. Blend in the eggs, the maple syrup, oil, vanilla and salt. Slowly, whisk in the milk. Pass through a sieve, if too much lumps. Make sure you mash the flour with liquid, so you don't disgard any of it. Let the batter rest for 30 minutes. Before using, add a little water to thin out as needed.
    ​Heat a crepe pan over medium high heat. Add enough batter and swirl to cover the entire bottom of the pan. Cook until golden brown and turn over. Continue to cook until golden brown. If using filing, place it immediately after you turned the crepe. Fold and serve immediately.
    Comments: Fill with your favorite ingredients. My favorites:
    - cottage cheese and berries
    - creme fraiche/sour cream and smoked salmon
    - egg and cheese
    - ham and cheese and so on...
    Makes 10 large buckwheat crepes