Downie Island Crêpes

Recipe Notes Makes approximately 15 crêpes.

Ingredients

1/3 cup sugar

1 tablespoon buckwheat flour

1 tablespoon canola oil or unsalted butter, melted

1/3 cup water

1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1¼ cups all-purpose flour

2¼ cups lowfat milk

Savory Fillings: Cooked and crumbled bacon, thinly sliced bell peppers, onions and cherry tomatoes, shredded cheddar cheese. Another delicious savory option is fresh spinach and feta cheese.

Sweet fillings: Use simple fruit preserves or hazelnut spread with sliced bananas.

Directions

In a large bowl, stir together sugar, buckwheat flour, oil or melted butter, water, salt, vanilla extract, and eggs. Alternate adding the all-purpose flour and the milk, mixing well after each addition.

Heat a nonstick skillet over medium heat and pour in about ¼ cup of the batter, twirling the pan as you go, to create a thin layer. When the batter begins to set and starts to turn golden, a lace pattern will develop on the underside of the crêpe. Flip it over with a spatula, and cook the other side for about 20 seconds. Add the fillings of your choice, fold each side into the center, and serve.

Be creative and experiment with your own!

Comments are closed.

Last Days to Order for Christmas — Media Mail 12/14 and Priority Mail 12/18!!! Dismiss