Ingredients
- ⅔ cup of uncooked buckwheat groats
- 1 ⅓ cups of water, enough to cover
- 1 large egg
- 2 tablespoons of rich brown sugar
- ¼ teaspoon of aromatic ground cinnamon
- ¼ teaspoon of fine salt
- ½ cup of water, adjust as required
Step 1
Begin by combining buckwheat groats with approximately 1 1/3 cups of water in a bowl. Let them soak for a duration of 4 hours to overnight, ensuring to drain and rinse the groats once or twice during this time for optimal texture and taste.
Step 2
After the soaking period, give the groats one final rinse and drain before transferring them to a blender. Add in egg, brown sugar, cinnamon, salt, and 1/2 cup of water to the blender as well. Blend the mixture until it turns into a smooth batter. If needed, gradually incorporate more water into the blend to achieve a spreadable consistency.
Step 3
To begin cooking the crepes, lightly grease a skillet and heat it over a medium flame. Pour around 1/3 cup of the batter into the skillet. Lift and tilt the skillet to ensure the batter spreads evenly across the surface. Allow it to cook for approximately 2 minutes.
Step 4
Carefully flip the crepe and cook the other side until it becomes firm in the middle, typically taking another 2 minutes. Flip it once more and let it cook for about 12 seconds before removing it from the skillet. Plate the crepe and serve immediately for a delightful and satisfying treat.
Extra Tips & Suggestions
- 1. Keep your buckwheat flour in an airtight container to maintain its freshness and prevent moisture from getting in.
- 2. Store your crepes in a stack with parchment paper between each one to prevent them from sticking together.
