Sprouted Buckwheat Crepes
Take brunch to the next level with these naturally gluten-free sprouted buckwheat crepes.
- ¾ cup Second Spring Organic Sprouted Buckwheat Flour
- ¼ tsp salt
- ¾ cup milk or milk alternative
- 2 eggs
- 1 tbsp maple syrup
- 1 tbsp butter, melted (plus some for the pan)
For sweet crepes add:
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
In a large bowl, whisk all ingredients until smooth and well combined. The batter should be runny.
Pre-heat a frying pan on medium heat with just enough butter to lightly coat the bottom. The pan must be fully heated before you begin to cook the crepes.
Take ½ cup of batter and pour it in the center of the pan. Immediately pick up the pan and swirl it until it coats the bottom.
Bubbles should form immediately. Flip once the edges are cooked and bottom is firm (like a pancake), less than one minute. Cook until golden on the reverse side.
Repeat steps 3 and 4, cooking one crepe at a time, until all the batter is used.