Basic Buckwheat Crepes

By kathryns

Use blender to prepare batter. Let batter rest in refrigerator overnight.
Prepared crepes can also be kept in 'frig overnight.

Ingredients

• 1 1/4 cups buckwheat flour
• 3 large eggs
• 1/4 cup vegetable oil plus additional for skillet
• 3/4 cup nonfat milk
• 1 1/4 cups (or more) water
• 1/4 teaspoon salt
• nutmeg to taste

Preparation

Step 1

Place flour in medium bowl. Whisk in eggs,
1/4 cup oil, milk, 1 1/4 cups water, and salt.

Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap.