Buckwheat Crepe
yield: 19
total time: 85 minutes
Ingredients
- 2 cups whole milk
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 3 tablespoons butter salted or unsalted, melted
- 1/2 cup buckwheat flour
- 3/4 cup all-purpose flour In France, I use type 65
- 3 large eggs
Nutrition
- Calories : 70 calories
- Carbohydrate : 8 grams
- Cholesterol : 40 milligrams
- Fat : 3.5 grams
- Protein : 3 grams
- SaturatedFat : 2 grams
- Sodium : 65 milligrams
- Sugar : 2 grams
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