BUCKWHEAT CRÊPES
Serves: 8-10 crêpes
 
INGREDIENTS
For the crêpes:
  • ¾ cup buckwheat flour
  • ½ cup all purpose flour (substitute rice flour for gluten-free)
  • 1 teaspoon salt
  • ¾ cup water, plus more
  • ½ teaspoon baking soda
  • 1 tablespoon vinegar
For the filling:
  • Garlic sautéed spinach, sun-dried tomatoes, and grated cheese of your choice
INSTRUCTIONS
  1. In the bowl of your food processor or blender, take the buckwheat flour, all-purpose flour, salt, and blend with ¾ cup water. The mixture should be of a thick, dough like consistency. Scrape down the sides and blend again if required until it forms a ball.
  2. Empty the batter in a bowl, cover and let it rest for at least 30 minutes to 1 hour. (You can refrigerate it too if you plan on using it much later).
  3. After the batter has rested, add the baking soda, vinegar and more water to loosen the batter until it it of pourable consistency.
  4. Bring a non-stick skillet to heat (make sure your pan is evenly hot to prevent sticking). Grease with some butter or oil.
  5. Pour a ladle of the batter in the centre of the pan, and spread evenly in circles using the back of the spoon to form a circular crêpe. Once bubbles start forming (around 30 seconds), use a flat spatula to flip the crêpe on to the other side and cook for another 30 seconds to a minute until browned.
  6. Flip over again and fill with your favourite toppings! I used spinach that was sautéed in garlic until wilted, sun-dried tomatoes, and cheese.
Recipe by Sprig & Vine at http://sprigandvine.in/buckwheat-crepes/