Buckwheat Crepes

Family Day here in Alberta, so I am venturing out to the ski hill with the boys to enjoy the day.  It will be Andrew’s first time on skis, so hopefully I don’t spend the whole day at the bunny hill.  Decided to make the boys crepes this morning, I added half buckwheat flour to the recipe and it turned out great, you could probably add all buckwheat flour if you wanted, but I haven’t tried that yet.
 – 1/2 cup all purpose flour
 – 1/2 cup buckwheat flour
 – pinch salt
 – approx. 1 1/4 cups milk.

 – 2 eggs
 – 2 tbsp melted butter
 – 1 tbsp of sugar (if you are making savoury crepes, leave the sugar out)

Combine flour, salt and milk and beat until smooth (you can do in a blender, but I just do with a whisk) Beat in the eggs and stir in the melted butter.  The batter should be fairly thin, so add more milk if you need to to get a good consistency.

Heat a non-stick skillet with shallow sides on medium heat, spray with non-stick cooking spray, put about 1 tbsp or so of batter in the center of the skillet and swirl around until it forms a thin layer on the bottom of the pan.  When the top is no longer liquid (less than a minute) carefully flip and cook the other side for about 15 seconds.  Stack your finished crepes on a plate.  We keep leftover crepes wrapped on a plate in the fridge and the boys like to heat them up and eat with butter and syrup for snacks.

Our favorite fillings for breakfast crepes are:

 – fresh strawberries
 – bannanas
 – nutella
 – whip cream
 – syrup
 – butter
 – jam
You can really put whatever you like though.  Enjoy!  Off to the ski hill we go!
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