Gluten Free Crepes Recipe

Whisk together 2 eggs and add 1/2 cup water.

Add 3/4 cup milk, 3 tablespoons melted unsalted butter, and 1/2 teaspoon salt to the egg mixture.

Add 1 cup buckwheat flour and mix well until there are no clumps.

Let the batter rest in the refrigerator for at least 20 minutes.

Heat a 9-inch skillet until nice and hot.

Melt 1 tablespoon butter in the pan and use a paper towel to wipe out the excess butter.

Use a 1/2 cup measuring cup to pour the batter into the pan quickly, then swirl the pan around to evenly coat the bottom.

Put the pan back on the heat and lower the temperature to low.

Watch for about 2 to 3 minutes until the edges start to pull away from the pan and the top beads up with moisture.

When it looks stable, take the edges with your fingers and flip the crepe.

Let it cook for another 2 to 3 minutes on that side.

Equipment Needed

Dietary

Allergens