Buckwheat Crepes - Gluten Free

Buckwheat is a nutty nutritious gluten free grain, and it makes lovely crepes for a weekend morning breakfast.

Buckwheat Crepes
Adapted from a Cooks Illustrated recipe

½ teaspoon vegetable oil
¾ cup (3⅜ ounces) buckwheat flour
¼ cup (1¼ ounces) gluten free flour (or AP flour if preferred)
½ teaspoon table salt
2 cups milk
3 large eggs
4 tablespoons salted butter, melted and cooled

Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.

While skillet heats, whisk buckwheat flour, flour, and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add in milk and eggs and whisk until smooth. Add melted butter and whisk until incorporated. Let stand for 5 minutes if using gluten free flour, to let it fully hydrate.
(Note: you can also just make this by throwing all ingredients into a blender)

Lightly grease pan. Increase heat to medium and let skillet heat for 1 minute.

Pour ⅓ cup batter into skillet; swirl gently until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, about a minute. Gently slide spatula underneath edge of crepe and flip. Cook until second side is lightly spotted, about 30 seconds. Transfer crepe to a plate. Continue with the rest of the crepes, adjusting heat up or down as you go for optimum results in minimum time.

Serve with any sweet or savory filling.