Crêpes – recipe or pancakes

Ingredients for 1 servings:

• 4 tbsp butter (80 g)
• 160 g buckwheat, finely ground = 1 cup
• 1 pinch of salt
• 1 pinch(s) of sugar
• 320 g milk = 2 cups
• 4 tbsp water
• 4 eggs
• a little oil (organic sunflower oil) for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free

Melt the butter and let it cool. Add all the other ingredients, including the eggs, to the butter in a mixing bowl. Whisk on high (use a food processor) for a good 5 minutes. Let it rest in the refrigerator for 40 minutes, then stir again. Heat a crêpe iron and cook in batches, or heat two small 20 cm frying pans with oil, discard the oil, reduce the heat to one level, tilt the frying pan, and pour in a little batter, letting it spread. Do not fill the frying pans completely. As soon as the edges of the batter start to brown slightly, use a spatula to flip the crêpes over and shake the pan immediately so that the crêpes can be moved around. Cooking usually takes less than a minute. My own recipe