Ingredients
½cupwhole spelt flour
¼cupbuckwheat flour
2tspsugaror up to 1 ½ tablespoons for sweeter crepes
¼tspsalt
7ozmilk
2large eggs
1tbspunsalted buttermelted, plus more for greasing the pan
Preparation
In a bowl, combine the buckwheat and spelt flour, sugar, and salt. Whisk to combine.
Pour the milk into a liquid measuring cup then add the eggs and melted butter.
Pour the liquid ingredients into the bowl and whisk until the batter is well blended. Scrape down the sides once during the mixing process.
Heat a medium-sized pan over medium heat.
Once the pan is hot, pour in a bit of melted butter.
Ladle ¼ cup of batter into the pan.
Quickly pick up the pan and swirl the batter around so it evenly covers the entire surface of the base.
Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute.
Loosen the edges and flip the crepe to cook on the other side using a large silicone spatula.
Once the crepe is speckled and golden on both sides, slide it onto a plate.
Repeat until all the batter has been used up.
Fill crepes with desired fillings, serve, and enjoy!
