Recipe Notes Makes approximately 15 crêpes.
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
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.
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!