Heavenly Gluten-Free Buckwheat Crêpes
Nutritious gluten-free buckwheat crepes are a delicious alternative to crepes made with refined flours.
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Instructions
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Combine milk, eggs, and melted butter or olive oil in a blender and pulse until combined.
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In a separate bowl, mix buckwheat flour, all-purpose flour, and salt.
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Add the dry mixture to the blender and pulse until the batter is smooth.
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Let the batter rest for 2 hours.
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Heat an 8-inch skillet or crepe pan over medium-high heat.
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Brush the skillet with 1/4 teaspoon oil before cooking each crepe.
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Pour 1/4 cup of batter into the hot skillet, swirling to coat the bottom evenly.
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Cook for 1 minute until the top is barely moist, then loosen edges and flip.
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Cook for another minute until lightly browned, then transfer the crepe to a cooling rack or plate.
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Repeat until all batter is used.