 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
A recipe from Canada's Ricardo in his cookbook Ricardo Meals for every occassion that I received from Katzen my cookbook swap partner. THese crepes can be used for sweet or savoury fillings. Buckwheat flour is gluten-free Ingredients:
6 cups milk |
3 eggs |
3 cups buckwheat flour |
2 teaspoons baking powder |
1 pinch salt |
Directions:
1. Using a bowl, whick together all of the ingredients until the batter is smooth.
2. While cooking the crepes, stir the batter occassionally to prevent the flour from settling.
3. ladle 1/4 cup batter into a well buttered and pre-heated 9 inch non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go.
4. To use with a warm filling- keep the plate covered with foil and is an oven set to 200°F / 100°C.
|
|