Buckwheat Crêpes are the latest go to quick dinner (replacing omelettes) in our home right now! I love the nutty, earthy flavour of buckwheat - it also feels a little lighter in the tummy too. All you need to make my light, wafer thin crêpes are four simple ingredients. Once you’ve got your crêpe base - it’s all about styling it out with toppings. Savoury ...or sweet? This lovely light batter will work either way. Crêpes are also the perfect opportunity to cut down on food waste and use up all those random bits n’ bobs in the fridge before the weekly grocery shop too.
This batter will happily refrigerate for up to 12 hours - a perfect solution to have on hand for making petite crêpes when a snack attack hits!
- 50g salted butter (plus a little extra for the frying pan)
- 100g wholemeal buckwheat flour
- 1 egg
- 300mL milk
- Melt the butter - either in the microwave or on the stovetop.
- Sieve the flour into a large bowl, and add the egg along with half the milk - give it a thorough mix with a whisk until it’s a nice smooth thick batter.
- Stir in the remaining milk and beat well into a thin batter.
- Add the melted butter and give the batter one more thorough whisk.
- Melt a little butter in a non-stick frying pan on a medium heat.
- Pour ⅙ of the batter (this recipe makes 6 crêpes approximately 20-25cm in diameter) into the centre of the frying pan and roll it out to fill the entire frying pan surface - right out to the edges.
- Spatula at the ready! After 2-3 minutes, when you see little bubbles appear, gently slide your spatula underneath to check - you want to see a nice golden crust before you flip to fry the other side for 1-2 minutes.
- Once the second side is cooked, transfer the crêpe to a plate and adorn with your choice of toppings.