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Step 1
Mix together the Buckwheat Flour and Salt (for savoury crepes) or Caster Sugar (for sweet crepes) in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.
Step 2
Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.
Step 3
Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).
Step 4
Cook for about 1 minute on each side - you know the crepe is ready to be flipped when the edges are starting to curl.
Step 5
- If the batter is appears to be very thick and does not spread around the pan easily: add a little bit more water and/or milk.- If the batter is very runny, add a little bit more Buckwheat Flour
Step 6
To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.