Buckwheat Crepe Burritos
Buckwheat Crepe Burritos
Rating: (1 rated)
  • 6 cups (1.5 litres) milk
  • 3 eggs
  • 3 cups (750 ml) buckwheat flour
  • 2 teaspoons (10 ml) baking soda
  • Salt
  • Preparation
  • Preheat the oven to 100°C (200°F) to keep the crepes and fillings warm.
  • In a bowl, whisk together all the ingredients until the batter is smooth. While cooking the crepes, stir the batter from time to time to prevent the flour from settling.
  • Ladle about 60 ml (1/4 cup) of batter into a well-buttered, preheated 23-cm (9-inch) non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go. Keep the plate in the oven, covered with aluminum foil.
  • Description
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