Gluten-Free Buckwheat Crepes

Ingredients

• 1 cup milk
• 2 eggs
• 1 tablespoon vegetable oil
• 0.5 cups gluten-free all-purpose baking flour
• 3 tablespoons buckwheat flour
• 1 teaspoon butter , or as needed

Instructions

1. 1

   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.

2. 2

   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.