Time 12m Yield 6 Number Of Ingredients 6 Steps:
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.
Time 20m Number Of Ingredients 7 Steps:
Gather the ingredients. Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined. In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt. Add to liquid in blender and pulse just until combined and smooth. Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe. Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.) Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crêpe for about 1 minute. The crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter. Serve with filling and enjoy!
