Transform these crepes into a savoury morning meal by adding eggs, sautéed veggies, and your favourite breakfast meat or meat substitute.
- 240 ml (1 cup) milk
- 240 ml (1 cup) water
- sea salt, for sprinkling
- 3 large eggs, or egg substitute
- 300 g (2 cups) buckwheat flour
- 60 ml (¼ cup) vegetable oil
- Place the milk, water, salt, eggs, and flour into the Vitamix Container in the order listed and secure lid.
- Turn the dial to 1 and slowly increase speed to 10.
- Blend for 25 to 30 seconds or until desired consistency is reached.
- Fry the crepes in a non-stick 20 cm (8- inch) pan, with the oil.
|Serving Size||1.5 ounces|
|Amount Per Servings|
Buckwheat Crepes is rated out of 5 by 1.
Rated 3 out of 5 by Erin Burns from It makes too much/why 40 ounce container So I played with this, and if you have a bunch of people eating crepes I am sure it is fine, albeit eggy/dense for my tastes. But that is a ton of crepes for one or two people. Plus, who really has a 40 ounce container, don't most of us have a 64 ounce? I use either the 8 or the 20 ounce container depending on if I am making them just for me or not. Here is what I do. For 2 people, using the 20 ounce cup (3-4 crepes): 1 cup of milk 1 large egg 1 TB granulated sugar 1/2 cup flour 1/8 teaspoon of salt 1 tablespoon melted unsalted butter (for savory crepes reduce sugar by half and use salted butter) For 1 person, using the 8 ounce cup (2 crepes) 1/2 cup milk 1 medium/large egg (it is hard to halve an egg) 1/2 tablespoon sugar 1/4 cup of flour pinch of salt a bit more than 1/2 tablespoon unsalted butter Whir it up until smooth then let it settled for a bit for the bubbles to come out while pre-heating the crepe pan. The 20 ounce container works well for keeping the batter too. I sometimes make it just for myself and the batter can stay in the fridge for a day or so and a quick whir reincorporates any settling nicely.
Date published: 2020-02-05