Buckwheat Crepes - Ohio Eggs

Ingredients

1 teaspoon vegetable oil

3/4 cup buckwheat flour

1/4 cup all-purpose flour

1/12 teaspoon Kosher salt

2 cups milk

3 large Ohio eggs at room temperature

4 tablespoons of unsalted butter melted and cooled slightly

Directions

In a blender or by hand with a whisk, combine Buckwheat flour, All-purpose flour and the salt. If using a blender, pulse to distribute the ingredients evenly. Pour in the milk, eggs and melted butter. Blend until well mixed.
Using a 12-inch nonstick skillet, add the vegetable oil and heat over medium for several minutes. Wipe out the pan with a paper towel. Using a 1/3 measuring cup, pour the batter into the middle of the pan and swirl the pan so that the batter completely covers the bottom.
Cook the crepe until spotty brown on the bottom, then carefully flip it to the other side and cook for another 30-45 seconds. Remove the crepe to a wire rack to let cool. Repeat with the remaining batter. Cooled crepes can be stacked on top of each other until ready to use.
Serve these crepes with a side of our Sheet Pan Eggs!