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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 1/4 cup(s) buckwheat flour |
3 large eggs |
3/4 cup(s) non-fat milk |
1/4 teaspoon(s) salt |
1 1/4 cup(s) water, or more |
Directions:
1. Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
2. Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. Can be made 1 day ahead. Cover; chill.
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