Ingredients :
Raw buckwheat - 2 1/2 cups
Cold water - 3 cups
Method of preparing the crepes:
Rinse the buckwheat in a sieve under cold water.
Add to the blender
with water and salt if desired.
Blend on high speed for 30 seconds. The consistency should be smooth
and runny.
Let rest in a bowl at room temperature for 30 minutes.
Heat oil in a pan over medium heat and pour a 1/3-cup portion of the
batter per crepe, cooking one at a time.
Tilt the pan to spread the
batter evenly.
Once the top sets, flip and cook for another minute or two.
Stack
the crepes and serve them with a sweet or savory topping of your choice.
Tip:
Make sure you use raw buckwheat. Usually, stores sell toasted seeds. If
the color is tan and deep, it's toasted. Raw ones are pale.
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