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wednesday 22 August 2018  
Home > Buckwheat Crepe Batter recipes
01.01.2003 -basic recipe - crêpes

Buckwheat Crepe Batter

« This is the basic recipe for making buckwheat crêpes. You can use it for all your savory crepe recipes » 
Type Basic recipes - crepes - buckwheat - dark buckwheat flour - crepe batter
Level of difficulty easy
Preparation time Preparation: 20 minutes - Cooking: 30 minutes - Resting: 90 minutes
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Serves 4 to 5

  • 2 ¾ cups (330 g) dark buckwheat flour
  • ½ tbsp (10 g) coarse sea salt
  • 3 cups (75 cl) cold water
  • 1 egg


  • Mix the flour and coarse sea salt in a bowl
  • Whisk in the water in two or three parts. It should make a smooth, thick batter, to which you add an egg to give it a nice color when it cooks. Add water if the batter seems too thick
  • Cover the mixture with plastic wrap and let it rest for 1-2 hours in the refrigerator
  • Grease the crêpe pan with some cotton soaked in oil. Put a ladleful of batter into the pan and when the crêpe turns golden brown, turn it over with a spatula.
  • Let it cook for about another minute
  • Repeat these steps for each crêpe, and then pile them up on the same plate so that they do not dry out.

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See Also :
Base & Basics of cooking  recipes  Base & Basics of cooking recipes
Buckwheat recipes  Buckwheat recipes
Crepe batter recipes  Crepe batter recipes
Crepe recipes  Crepe recipes
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