Ingredients
2
2 servings
- •⅔ cup raw buckwheat groats
- •1 ⅓ cups water, to cover
- •1 egg
- •2 tablespoons brown sugar
- •¼ teaspoon ground cinnamon
- •¼ teaspoon salt
- •½ cup water, or as needed
Instructions
- Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
- Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
- Lightly grease a skillet and place over medium heat.
- Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
- Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 283
- Carbohydrate: 54g
- Fat: 4g
- Fiber: 5g
- Protein: 10g
- Sugar: 15g
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