Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 large egg
- 2 tablespoons extra virgin olive oil
- ¾ cup soy, almond, or hazelnut milk
- ½ cup light buckwheat flour
- 2 tablespoons organic pastry flour
- Pinch of sea salt
Heat a well-seasoned crepe pan over medium heat (if the pan is not well-seasoned, lightly oil it). Pour 2 tablespoons of batter into the center of the pan, and quickly rotate the pan to allow the batter to spread evenly. Cook about 2 minutes, or until the top of the crepe is dry. Flip the crepe and cook one minute more. Arrange the cooked crepes pinwheel fashion on a large plate so that they can be separated, and cover with a clean towel to keep them warm.
Serve with maple syrup, jam, or desired filling.
Makes about 20 6” crepes.
Copyright 2010 by Jen Hoy