Ingredients
Scale
- 2 cups buckwheat flour
- 2 cups milk of choice (I used homemade coconut cashew; the super easy recipe is here)
- 4 eggs
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup water
- 4 tbsp avocado oil or melted ghee or coconut oil
- 2 tbsp high heat oil of choice, for cooking
Instructions
- Mix together all ingredients until well combined.
- Strain through a fine mesh strainer to remove any lumps, then heat a large pan over medium heat until warm.
- Add a bit of high heat oil of choice (I love ghee and coconut oil) and swirl around to cover, then wipe away excess.
- Pour a small amount of batter into the middle of the pan, then tip the pan around until it’s spread into a thin layer and is crepe shaped.
- Cook for about 2 – 3 minutes, or until bottom is golden brown when you peek at it, then carefully flip and cook the other side for 1 – 2 more minutes.
- Slip onto a plate, add toppings, fold and enjoy!
- Prep Time: 5
- Cook Time: 10