4 Serves
106 Mins
In a large mixing bowl, whisk together the buckwheat flour, salt, and eggs until smooth, then gradually incorporate the milk to form a thin batter.
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FrenchVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
124 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
403 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Cover the bowl and let the batter rest at room temperature to allow the flour to hydrate properly.
Heat a lightly greased crêpe pan over medium heat and pour a small ladle of batter, swirling to coat the surface thinly.
Add your chosen filling ingredients to the center of the crêpe, cook until the edges lift, and fold the sides inward to serve.
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Egyptian
American