Accompanying article: Tasty Wheat Alternatives
Makes 12 7-inch crepes
Paper-thin and delicious, these easy-to-make buckwheat crepes are wheat free. This batter is easy to mix by hand and saves fussing with an electric mixer. I mix mine in a 4-cup Pyrex measuring cup; its handle and spout enable easy pouring.
Ingredients
- 1 cup buckwheat flour
- 2 tablespoons arrowroot or tapioca flour
- 1/4 teaspoon sea salt
- 2 large eggs
- 2 tablespoons unsalted butter plus more for the pan
Instructions
- Combine dry ingredients.
- Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter.
- When blended, stir 1/2 of the water-egg mixture into the flour.
- Mix until it is mixing until it is no longer lumpy.
- Stir in the remaining water-egg mixture.
- Set aside for 15 minutes.
- Heat a 7" crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand.
- Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface. Return pan to the heat. Cook for 2 - 3 minutes or until the top dries.
- Turn and cook an additional minute or until the bottom is just lightly browned.
- Repeat until all batter is used, keeping cooked crepes warm. Serve warm with a filling of your choice.
- For a packed lunch, roll crepes into cigar shapes and wrap in waxed paper; separately pack filling of choice.
