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French Classic Buckwheat Crepes for Rolling

These crepes can have a filling rolled in them.
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Course Breakfast, Dinner

Equipment

  • 1 crepe pan

Ingredients
  

Instructions
 

  • In a bowl mix the eggs, milk and melted butter well with a hand held beater or whisk.
  • In a seperate bowl, add the all-purpose flour and the buckwheat flour. Whisk it well.
  • Mix the flour into the wet ingredients. Whisk this well.
  • Let the batter rest for at least 30 minutes at room temperature.
  • Whisk the batter each time you are pouring the batter onto the crepe pan.
  • For a non-stick pan crepe pan, you don't need the fat.
  • Cook the crepe on one side until well browned. Then flip it over and cook the second side until just browning.
  • Place the crepes on a plate. If you are going to keep them there for any length of time, place a piece of waxed paper between each crepe. The buckwhest crepes tend to be sticker than the all-purpose flour crepes.
Keyword buckwheat crepes, Crepes, French Crepes
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