![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LeiZ6fgXJCIv3ya9S0j6MP7o-xo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4558179-bc50cbfcade54b29a8138e0c59fd4392.jpg)
Ingredients
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1 cup milk
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2 eggs
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1 tablespoon vegetable oil
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½ cup gluten-free all-purpose baking flour
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3 tablespoons buckwheat flour
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1 teaspoon butter, or as needed
Directions
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Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
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Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
Cook's Note:
Use a milk substitute in place of the milk if desired.
Nutrition Facts (per serving)
121 | Calories |
6g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 121 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 9% |
Cholesterol 67mg | 22% |
Sodium 45mg | 2% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 5% |
Total Sugars 3g | |
Protein 5g | 10% |
Vitamin C 0mg | 0% |
Calcium 58mg | 4% |
Iron 1mg | 3% |
Potassium 105mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.