Buckwheat is such an interesting and nutritious ingredient. Did you know it's packed with iron? In my books, it's a super food.
When I was little, my grand mother often made us buckwheat crepes. As children, we didn't really care for them so she would drown them in maple syrup. Growing up, I developed a finer taste in things, and so buckwheat has become on of my flours of choice.
You make the buckwheat crepes, add a bit of salty butter, a drizzle of maple syrup, and you've got yourself a little party in your mouth. Maple syrup is just so out-of-this world delicious that I want to spread it over everything I eat. Oh wait, I already do. That's a fact.
Oh, and this crepe recipe is egg free! So if you need to make some for a person with allergies, this is a perfect choice. :)
Do you like maple syrup or are you more of a honey person?
INGREDIENTS
2 cups of buckwheat flour
2 cups of milk
1/2 cup of Oil (I use canola)
This recipe makes about 12 small sized crepes or 6 big ones.
DIRECTIONS
1. I use the my Kitchen Aid blender to mix everything together. I just dump all the ingredients in and blend. I find the mix easy to pour into the pan that way.
2. Before I start making the crepes, I make sure the pan is already hot (heat on medium). I don't know why but when I pour the mix into the pan as it's heating up, my first crepe always ends up sticking to the pan. Annoying. Trust me.
