Ingredients
Method
- In a mixer jar / food processor, add the flours, salt and water. Spin for 30 seconds, open the jar and bring the contents together using a spatula. Run the mixer for 30 seconds more until you get a smooth batter.
- Remove this into a bowl and keep covered for 30 minutes.
- You can refrigerate this if you plan to use this much later.
- Just before making crepes, add baking soda, add the vinegar on top of the soda and 1-2 tsp of water and beat the mixture well. It will fizz up a bit and the batter will become light.
- Grease a non stick skillet. Wipe off excess oil / butter with kitchen tissue. When the skillet is moderate hot, take a ladleful of batter, pour it in the centre and with back of ladle quickly make outward circles to spread the batter to an 8" thin lacy round.
- As soon as bubbles appear all over the crepe (around 45 seconds) turn it to the other side. Cook for 20 seconds, fold it in half and half again and keep warm.
Notes
There's another indulgent way to eat buckwheat crepes. Smear Nutella throughout the crepe and roll it up.
Also, my other favourite way to eat these is with a filling of sautéed spinach and ricotta or feta cheese.
Buckwheat flour is naturally gluten-free, high in iron, fiber, protein, selenium and zinc. Read about the numerous health benefits of buckwheat..
*Food Shopping Guide:
You get buckwheat flour in the Gluten Free shelf of Godrej Nature's Basket. It's also available in various organic and health food stores. The one I buy from Nature's Basket is ground along with the skins making it healthier and higher in fibre.