crepes for a rainy day. buckwheat is awesome, it contains some magical chemicals that have been shown to help people with diabetes and polycystic ovarian syndrome. serve with a little golden syrup for some edible sunshine (and if you’re not worried about type 2 diabetes).
- 1 cup milk or milk alternative
- 3 or 4 eggs
- ½ cup water
- ½ teaspoon fine sea salt
- ¾ cup spelt flour
- ¼ cup buckwheat flour
- 2 tablespoons turbinado sugar (omit if making savory crepes) or sugar substitute (honey, agave, etc.)
- oil or butter for the skillet
Beat the eggs medium-size bowl. Whisk in the milk, water, and salt. In a separate bowl combine the spelt and buckwheat flour. Whisk in the liquid ingredients.
Heat a nonstick crepe pan or skillet over medium-low heat. Coat the pan with oil. Stir the crepe batter and pour 1/4 cup of the batter into the center of the hot pan, swirling the pan so the bottom is evenly coated with batter. Cook the crepe until the top appears dry, about 1 minute. If the first crepe looks too thick, thin the batter with a tablespoon or two of water. Using a small spatula, gently lift the crepe, flip it, then cook another 40-60 seconds.