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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Nkosana Dhlamini
[email protected]These crepes were a fun and easy project to make with my kids. They loved helping me flip the crepes and they were so excited to eat them.
Kai-Xuan Chai
[email protected]Overall, I thought these crepes were just okay. They weren't bad, but they weren't great either. I probably wouldn't make them again.
Junaidkhan Khan
[email protected]These crepes were a bit too thick for my liking. I think I would have preferred them to be thinner and crispier.
Mandisa Sijila
[email protected]I followed the recipe exactly and my crepes turned out dry and rubbery. I'm not sure what went wrong.
Al Islam
[email protected]These crepes were a bit bland for my taste. I think I would have liked them better if I had added some more spices or herbs to the batter.
DaniaThe Cristal
[email protected]I'm so glad I tried this recipe! Buckwheat crepes are a new favorite in our house. They're so versatile and can be filled with anything you like. I've tried them with both sweet and savory fillings and they're always amazing.
Asghar Perwaiz
[email protected]These crepes were delicious! I made them for breakfast and they were a hit with my family. The recipe was easy to follow and the crepes turned out perfectly. I will definitely be making these again.
David Mashego
[email protected]I've made buckwheat crepes before, but this recipe is by far the best. The crepes were so light and fluffy, and the flavor was amazing. I will definitely be making these again.
Shirley Houston
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort. The batter was a little runny, so I had to be careful not to overcook them. But once I got the hang of it, they turned out perfectly. I loved the nutty
Sara Sifuentes
[email protected]I'm not a huge fan of buckwheat, but these crepes were surprisingly good! The nutty flavor was subtle and not overpowering. The crepes were also very versatile - I tried them with both sweet and savory fillings and they were great both ways.
Justin M
[email protected]These buckwheat crepes were a delightful surprise! They were incredibly easy to make and had a lovely nutty flavor. The texture was perfect, crispy on the edges and tender in the middle. I filled mine with a savory mushroom and cheese filling, but th