Buckwheat Crepes

1

In a blender, combine the milk, ⅓ cup of the water, and eggs. Blend until foamy. Reduce the speed and slowly add the buckwheat flour and neutral oil. Blend just until smooth and combined.

2

Let the batter rest for at least 1 hour, or up to 24 hours.

3

After resting, stir in the remaining water. The batter should be thin but slightly viscous—similar to the consistency of cream.

4

Heat a non-stick or well-seasoned skillet over medium heat. Add about ½ tsp butter or oil. Pour in ¼ cup of batter, then immediately tilt and swirl the pan so the batter spreads thinly to the edges.

5

Cook for about 1 minute, until set, then flip and cook for another 30–60 seconds. Transfer to a plate and repeat with remaining batter.

6

Once all crepes are cooked, fill or top as desired and serve. Our family loves them with lemon, butter, and coconut sugar, or filled with ham, sautéed greens, and eggs.

7

Notes: The batter can be made up to 24 hours in advance. Make sure to stir in a few extra tablespoons of water before cooking. To make these dairy-free substitute dairy-free milk of choice and oil for cooking To freeze, layer crepes with parchment paper between each one. Reheat in a skillet for about 30 seconds per side.