Much prettier than last time! Basically, you just need to cook the crepes on medium-low heat rather than medium heat. This keeps the crepe skins from cooking too quickly and wrinkling up.
Hmm, looks kind-of like injera. But these aren't sour and are less thick and spongy.
I've edited my recipe to incorporate what I've learned, included at the end of this post (and edited in my previous post).
(Also, I have plates finally!)
Above, a savory crepe filling and a sweet one, sautéed chicken liver and hearts with vegetables and sautéed banana slices with honey and cinnamon, respectively. I have to say, I find savory fillings to work better with buckwheat crepes than sweet fillings do. The earthy flavor and stronger texture of the buckwheat crepe just melds with savory fillings better than with sweet fillings, where the flavors don't mesh as well.
Simple Allergy Friendly Buckwheat Crêpe
makes batter for 2 crepes
If the crepes are very thin it’ll be easier to flip and release from the pan if you have an actual flat crepe pan with its low edges. I don't have such a pan, so it's easier to work with if the crepes aren't so delicate. And because I'm usually cooking for one, it's easier for me just to use one egg and have thicker crepes rather than make too much batter.
50g (about 1/2 cup) buckwheat flour
pinch of salt
pinch of sugar
- Thoroughly whisk together ingredients in a bowl or measuring cup for ease of pouring.
- Heat a 10-inch skillet over medium-low heat for several minutes to bring the pan to cooking temperature. Use a paper towel folded over several times to wipe a thin layer of oil over the surface of the pan. Pour half the batter into the skillet and tilt the pan around to allow the batter to cover the surface in a thin layer. Cook until the crepe has set (about a minute). Slide a metal spatula underneath the crepe to release it and flip to briefly cook the other side.
- Add your filling, fold, and plate, or remove crepe from pan and fill afterward.