Cooking with FOX 7: Buckwheat Crepes

Olivia Hayden with Whole Planet Foundation talks about an upcoming expo and makes a recipe that's perfect for mom on Mother's Day.

The recipe (for about 10-12 crepes) is as follows:


1 cup buckwheat flour
3/4 teaspoon salt
2 large eggs
1 cup milk: 1%, 2%, or whole
1 tablespoon melted unsalted butter
1/4 to 1/2 cup water

To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.
Cover batter and let rest in the refrigerator for at least 2 hrs (or overnight).
When you're ready to get started making your crepes, thin the batter with water. Use less water for thicker crêpes and more for thin ones.
Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
Fill as desired; with lemon juice and sugar, fruit compote, savory ham and egg, or other filling. Serve warm.