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Add a photoServings: 4
Ingredients
- 2 ¾ c. (330 g) dark buckwheat flour
- ½ tbsp (10 g) coarse sea salt
- 3 c. (75 cl) cool water
- 1 egg
Directions
- Mix the flour and coarse sea salt in a bowl
- Whisk in the water in two or possibly three parts. It should make a smooth, thick batter, to that you add in an egg to give it a nice color when it cooks. Add in water if the batter seems too thick
- Cover the mix with plastic wrap and let it rest for 1-2 hrs 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, 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 which they don't dry out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 897mg | 37% |
| Potassium 491mg | 14% |
| Total Carbs 58.32g | 16% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.23g | 1% |
| Protein 11.8g | 19% |
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