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Ingredients
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3 large eggs
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1 tablespoon white sugar
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salt to taste
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2 ½ cups milk
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1 ½ cups buckwheat flour
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2 ½ tablespoons buckwheat flour
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1 ¼ cups whole wheat flour
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2 tablespoons vegetable oil, or more as needed, divided
Directions
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Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
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Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.
Cook's Note:
If you have a kitchen scale, please use 200 grams buckwheat flour and 150 grams wheat flour.
Nutrition Facts (per serving)
124 | Calories |
4g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 124 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 6% |
Cholesterol 38mg | 13% |
Sodium 31mg | 1% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 5g | 11% |
Vitamin C 0mg | 0% |
Calcium 58mg | 4% |
Iron 1mg | 6% |
Potassium 180mg | 4% |
* 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.