These crêpes use white flour and buckwheat flour. This adapted recipe is via Recipe Source. Note: While this recipe is great for making ahead of time, after resting check the texture of the batter. It should be no thicker than cream, and if the buckwheat has thickened the batter considerably after resting, add in additional liquid to thin it back down.

Buckwheat Crêpes

Ingredients

• 1 cup water
• 1 cup milk
• 3 eggs
• 2/3 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1/2 teaspoon salt
• 3 tablespoons butter, melted

Procedure

1. Add all the ingredients to a blender. Cover the top, and blend briefly incorporate the ingredients. Scrape down the sides and the bottom if any dry ingredients are stuck there, and then blend again just until the ingredients are blended and smooth. Pour the mixture into a mixing bowl, and cover. Let rest for about an hour before using.

Notes

 

Content by Renee Shelton. Recipe adapted from Recipe Source. Online search results for crepes. Site accessed 31 May, 2006, and 4 October, 2014. This recipe was first published on PastrySampler.com on October 4, 2014. It was updated on October 13, 2020.