Savory Buckwheat Crepes
In a large bowl, whisk together milk, eggs and olive oil. Then add the buckwheat flour and salt and whisk until combined. Cover and refrigerate for at least one hour, or overnight.
When ready to make crepes, heat an 8-inch nonstick pan up over medium heat. Set aside a few sheets of wax paper for finished crepes.
Add a thin layer of olive oil and heat. Then scoop ¼ cup of batter into the pan and swirl to coat the bottom of the pan. If your batter got thick and doesn’t coat the pan easily, add a touch more milk to thin it out.
Cook for about 2 minutes or until crepe is cooked through.
Loosen from the pan with a spatula, and slide onto the wax paper. Repeat with remaining batter and fill with fillings of your choice! You can freeze leftover crepes between sheets of wax paper store in a plastic bag.
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