Buckwheat Galettes (Crepes)

4
Servings
24h
Prep Time
30m
Cook Time
1d 30m
Ready In


"A buckwheat crepe made in a blender; can freeze crepes for later use."

Original recipe yields 4 servings
OK
  • CREPE BATTER
  • FILLINGS

Nutritional

  • Serving Size: 1 (353.3 g)
  • Calories 790
  • Total Fat - 48.9 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 471.2 mg
  • Sodium - 1928.8 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 2.5 g
  • Sugars - 9.7 g
  • Protein - 45.8 g
  • Calcium - 344.9 mg
  • Iron - 4.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Blend milk, sugar, salt, melted butter, buckwheat flour, flour, and eggs in a blender.

Step 2

Put in refrigerator overnight; pull out 30 minutes before you start cooking the crepes.

Step 3

Cook the bacon, saute mushrooms with bacon.

Step 4

Have eggs scrambled or sunny side up. You will put these on cooked crepe and melt cheese on crepe.

Step 5

For crepe, get pan hot and really buttered well because buckwheat STICKS.

Step 6

Pour batter in pan and swirl around pouring out extra batter; make crepes very thin.

Tips & Variations


No special items needed.

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