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Savoury buckwheat crêpes


250g of buckwheat flour
2 tablespoons of plain white flour
2 tablespoons of vegetable oil (except olive)
1 egg
0.5-0.75L of water


In a bowl mix the flours, salt and pepper.
Slowly add 0.5L of water, keep mixing after each addition.
Add the egg and the oil; mix.
Leave the dough to rest for 1h.
Mix again and add water if required, the dough should have a consistency runnier than a pancake dough but not as runny as water.
Cook about 1 min each side in a slightly oiled pan (crepe one preferably). The crepe should not be sticking to the pan when cooked.
Enjoy as a side of a savoury dish or why not try with melted chocolate