Basic Buckwheat Crepes

I feel like I've been neglecting the blog a bit lately, though not by choice!  It started last Sunday with a rather large order I had to bake for my shop.  It kind of threw my schedule out of whack, and then I had to go to Arkansas for work for a couple of days.  Soooooo, yeah.  It's been a little busy.

I'm hoping to have some time perhaps tomorrow to bake or make something yummy, but until then, I'll leave you with a simple crepe recipe and a little sneak peak of something that will be added to my shop soon.  Hint: it's what's on top of my crepe! 

These crepes are pretty simple to pull together, and the batter can hang out in the fridge until you are ready to make them.  They are really versatile and can work in both savory and sweet dishes.  And, to make it even better, they are gluten free.  I made these this past weekend for my sister and niece that visited and we filled them with a mixture of kale, leeks, mushrooms, and bacon.  Enjoy and happy crepe making!

Basic Buckwheat Crepes
This will make around 6 or 7 large crepes (8-inch).  Recipe adapted from here

8 oz coconut milk (or almond milk)
4 large eggs
4 oz buckwheat flour
pinch of fine grain sea salt

coconut oil for cooking

Make the batter: in a blender, or in a bowl with a whisk, mix together all of the ingredients until smooth.  It should look like very thin pancake batter.  At this point, you can go straight into making your crepes, or you can chill the batter for a bit until you want to use it.  If you chill it, make sure to mix it again right before using it.

Make the crepes: I found that the best pan to use for these was my 8-inch cast iron skillet, but any pan in a similar size will work as long as it is oiled well enough.  Heat up your pan over medium heat.  Once heated, add a bit of coconut oil to the pan and let it melt.  Swirl the pan to coat the bottom with the oil (I used an oven mit to hold my cast iron since the handle heats up as well).  Pour enough batter into the pan (roughly 2 to 3 tbsp) to just barely coat the bottom, making sure to swirl the pan so the batter covers the entire surface.  Let the crepe cook for about 30 seconds, then, using a small metal spatula, carefully lift up the crepe and flip it over onto the other side.  Cook for an additional minute, then remove the crepe.  It should be golden on both sides and look like a very thin pancake.  Continue with all of these steps until the rest of the batter is gone.  Don't worry if the first one falls apart, it will still taste good!