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Buckwheat Crepes

Servings 8 crepes

Ingredients

  • 1 cup buckwheat flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp sea salt
  • 1 egg
  • 1 1/4 cups almond milk
  • 1 1/3 cup water
  • ghee for crepe pan

Instructions

  1. In a large bowl, whisk together flours and sea salt. Add egg, almond milk and water. Whisk well until thoroughly combined. Allow to sit, ideally for an hour, but I let mine sit for only 10 minutes and all was good.
  2. Heat crepe pan (or cast iron pan or a flat griddle) over medium-high heat. Add a dab of ghee and tilt pan to spread ghee evenly. Pour the batter and quickly spread the batter evenly across the pan with your nifty wooden crepe spreader (or tilt the pan). After a minute or two (these crepes cook fast!), flip crepe and cook for another 30 seconds or so. Repeat for each crepe.