Ingredients
1 cup milk
2 eggs
1 tablespoon vegetable oil
1/2 cup gluten-free all-purpose baking flour
3 tablespoons buckwheat flour
1 teaspoon butter, or as needed
Method
Sources
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RecipeNLG
dataset
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Electric flat crepe maker — even heat, T-spreader included
Wooden T-spreader for even, thin crepe batter distribution
French professional carbon steel — crepes, omelets, high-heat searing
French carbon steel crepe pan — seasons naturally, perfect heat
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Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny. Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.