Ingredients, for 6 crepes:
1 & 1/2 cups milk – you can also use rice milk
1/3 cup all-purpose gluten-free flour
2/3 cup buckwheat flour
1 & 1/2 tablespoons butter, melted and cooled, optional
2 large eggs
1/4 teaspoon sea salt
– butter for the pan –
Savory (choose from) sour cream, ham, tomatoes, greens, smoked salmon, cheese; blue, Gruyere, goat…
Sweet (choose from) jam, marmalade, chocolate sauce, Nutella, lemon juice and sugar, slices of banana with chocolate, coconut, honey…
Add the first 6 ingredients in a blender and blend until well combined. Or put the two kinds of flour together in a bowl. Create a cavity in the center, add the eggs one by one mixing well, then add the milk slowly with the butter and salt. You can also use a mixer instead. Let the dough rest for 30 minutes or store in the refrigerator overnight.
Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter, then pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth until the batter totally covers the pan. Cook 3 to 4 minutes and then carefully flip with a spatula. Cook for another 2 minutes or so and then remove. You can add the filling when the second side is cooking, it will melt and warm up.
Mix the batter in between crepes so it doesn’t separate.
Continue until you’ve used up all the batter or store the rest in the fridge.
Usually the first crepe doesn’t look too good, but it gets better!
The crepes with buckwheat taste better with a savory filling. You can also make crepes without buckwheat, just regular or GF flour and the other ingredients.