Buckwheat Flour Crepes

Wonderful with Lebanese 7 Spice Chicken as a filling.

Cut down from Here.


85g Buckwheat Flour
1 Tbsp Vegetable Oil
1 Large Egg
80ml Low Fat Milk
80ml Water
Pinch Salt
Butter for frying

Makes 4 Large Crepes. Don’t freeze well, best fresh.


1. Place Flour and Salt in a bowl and Make a small well in the middle. In a jug whisk together Oil, Egg, Milk and Water and whisk it into the flour and salt until a smooth, thin Batter has formed.

2. Heat a non-stick pan on a medium high heat and add a small bit of Butter, when melted remove from the heat and add about 1/4 Cup of Batter, swirl it to coat the bottom of the pan and return the pan to the heat. Cook crepe until lightly golden and slightly dry to the touch, about 1 minute, then flip, cook the same way and then transfer to a plate. Remove pan from heat before adding Butter for second crepe as Butter may burn. Repeat until Batter is used up.


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