These hearty crepes are as paper-thin as the traditional ones but far more depth of flavor. We pair these with strawberry jam and a touch of freshly squeeze lemon juice for dessert or a spread of our homemade Nutella for a sinful breakfast. If you have a few minutes after dinner one night, pay yourself forward and make a stack- breakfast will be ready for your jam when you wake up!Print this recipe
Care for a sinful variation? Add 2 tsps unsweetened cocoa powder to the batter and smother the warm crepes with chocolate or your favorite nut butter mixed with honey. You’re welcome!
|4 ounces||Butter, melted (1 stick)|
|3/4 cup||All purpose flour|
|1/2 cup||Buckwheat flour|
- Melt the butter and set aside.
- Mix the flours, salt and sugar in a large bowl. Make a well in the center of the flour mound and crack the eggs inside. Pour in the milk and water and whisk the eggs and milk in the center of the flour. Once the eggs break up, gather the flour and mix until just combined.
- Pour 3 ounces of the melted and cooled butter over the mixture and mix until smooth. Let the batter rest for at least 30 minutes or in the fridge for up to a couple of days.
Heat a thin crepe pan (or the thinnest, most well-seasoned pan you have) with the remaining butter. Heat a thin crepe pan (or the thinnest, most well-seasoned pan you have) with the remaining butter. You’ll want to have some more butter reserved aside to keep buttering the pan.
- Once warm, pick up the pan with your left hand. Using a 1/3 cup measuring cup, pour the batter into the pan, twisiting the pan in a circular motion to ensure the batter goes in evenly. Crepes need to be paper thin!
- Once the bottom of the crepe is a lovely caramel color, flip it with a soft spatula (feeling brave peel of a corner with a fork and do this in one motion by hand) and cook it on the other side just so it can get the same color.
- Repeat with the remainder of the batter, thinning it out with water if needed. Serve with your favorite jam or caramel.