Ingredients for 12-16 crèpes:
220 g buckwheat flour
1/4 tsp salt
3 eggs
60 ml coconut oil + additional for skillet
180 ml milk
300 ml water
Instructions:
Place all ingredients in the order they are listed above in a bowl and whisk to combine, until the batter is smooth and without clumps.
Let it rest for 15-30 min.
Heat a nonstick skillet over medium heat and brush with some coconut oil. Add batter with the help of a large soup spoon (approx. half a spoon full of batter), creating a circle in the middle and then tilting the pan to coat bottom. Add just enough batter to make a thin crèpe. Cook for approx. 30-45 seconds, until you see the borders of the crèpe solidifying, then flip with a spatula and cook on the other side for another 30 seconds.
Transfer to a plate. Repeat with remaining batter, adding a sheet of kitchen paper between each crèpe.
The above cited recipe will create a rather neutral-tasting crèpe.
For savory crèpes, add more salt.
For sweet crèpes, add some sugar.
Ideas: spice it up with different aromas, such as vanilla, pepper, finely chopped herbs, etc.!
Batter can be made 1 day ahead, keep covered in fridge (remove from fridge 10-15 min before using at least, as the coco butter tends to solidify!).
220 g buckwheat flour
1/4 tsp salt
3 eggs
60 ml coconut oil + additional for skillet
180 ml milk
300 ml water
Instructions:
Place all ingredients in the order they are listed above in a bowl and whisk to combine, until the batter is smooth and without clumps.
Let it rest for 15-30 min.
Heat a nonstick skillet over medium heat and brush with some coconut oil. Add batter with the help of a large soup spoon (approx. half a spoon full of batter), creating a circle in the middle and then tilting the pan to coat bottom. Add just enough batter to make a thin crèpe. Cook for approx. 30-45 seconds, until you see the borders of the crèpe solidifying, then flip with a spatula and cook on the other side for another 30 seconds.
Transfer to a plate. Repeat with remaining batter, adding a sheet of kitchen paper between each crèpe.
The above cited recipe will create a rather neutral-tasting crèpe.
For savory crèpes, add more salt.
For sweet crèpes, add some sugar.
Ideas: spice it up with different aromas, such as vanilla, pepper, finely chopped herbs, etc.!
Batter can be made 1 day ahead, keep covered in fridge (remove from fridge 10-15 min before using at least, as the coco butter tends to solidify!).
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