Ingredients
6
6 servings
- •1 cup milk
- •2 eggs
- •1 tablespoon vegetable oil
- •½ cup gluten-free all-purpose baking flour
- •3 tablespoons buckwheat flour
- •1 teaspoon butter, or as needed
Instructions
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
Nutritional Facts
Per 6 servings
- Calories: 121
- Carbohydrate: 13g
- Fat: 6g
- Fiber: 2g
- Protein: 5g
- Sugar: 3g
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