You are here

Buckwheat Batter

Buckwheat Batter


  • 2 cups water
  • 3 teaspoons canola oil, divided
  • 3/4 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon salt


  1. In a large bowl, combine water and 2 teaspoons of the oil. Whisk in both flours and salt.
  2. Chef Michael Kalajian offers these tips for crepe making: 1. Always use a shallow nonstick skillet (or a crepe pan). Set it over medium-high heat and let it get hot before coating with cooking spray. 2. Use just 3-4 tablespoons of batter for each crepe and pour it from a small pitcher or glass measuring cup; then tilt pan to coat the bottom evenly. 3. Cook for 1-2 minutes on the first side, until the bottom sets and starts to bubble. Then run a thin knife or spatula under the edges, lift crepe, and flip over. Cook for 30 seconds, until the bottom is speckled with golden dots.

Nutrition Information

Per serving: 83 kcal cal., 2 g fat (0 g sat. fat), 146 mg sodium, 1 g fiber, 0 g sugar, 2 g pro., 5 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment