This buckwheat crepe recipe goes well with both sweet and savory toppings or fillings. It is a punch of protein and flavor in and of itself, all thanks to the natural nutrients found in buckwheat. We recommend enjoying it with a mild cheese.
Ingredients for buckwheat crepes:
Method of preparing the buckwheat crepes:
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Rinse the buckwheat in a sieve under cold water. Add to the blender with water and salt if desired.
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Blend on high speed for 30 seconds. The consistency should be smooth and runny.
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Let rest in a bowl at room temperature for 30 minutes.
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Heat oil in a pan over medium heat and pour a 1/3-cup portion of the batter per crepe, cooking one at a time. Tilt the pan to spread the batter evenly.
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Once the top sets, flip and cook for another minute or two. Stack the crepes and serve them with a sweet or savory topping of your choice.
Chef's Tip:
Make sure you use raw buckwheat. Usually, stores sell toasted seeds. If the color is tan and deep, it's toasted. Raw ones are pale.
Source: theconsciousplantkitchen.com
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