Calories
120 kcal
Protein
4 g
Fat
3 g
Carbohydrates
17 g
Break the eggs into a deep bowl and pour the milk into them. Beat the eggs with a mixer. Add sugar and salt, mix the ingredients thoroughly again. Sift the buckwheat flour into the liquid mixture, stirring. Then gradually add wheat flour, prepare the batter. Pour in 1 tsp vegetable oil and combine everything. The consistency should be watery.
Put the frying pan over medium heat. Lightly sprinkle the bottom with vegetable oil. Pour 1 scoop of batter into a hot frying pan, rotate the pan around several times so that the batter covers the entire bottom. The crepe should be thin. Wait until the crepe gets golden brown and turn it over with a spatula. Place the crepe to a plate, and do the same with the rest of the batter.
You can wrap absolutely any filling in crepe, we decided to make a salty one. We added fried bell peppers, onions, beans and parsley. Choose the filling to your taste. Bon Appetit!
The most important thing in the cooking buckwheat crepes is to mix the ingredients for the batter well. Buckwheat flour is not as easy to use as wheat flour. Therefore, use a mixer.
Cook buckwheat crepes in a special frying pan for crepes, if you have one. You need to use oil, otherwise the crepes will be too dry.
Bon Appetit!
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