Buckwheat Galettes (Crepes)
"A buckwheat crepe made in a blender; can freeze crepes for later use."
Original is 4 servings
Ingredients
- CREPE BATTER
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- FILLINGS
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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 by Step Method
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
No special items needed.