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Buckwheat Crepes

In the United States we usually eat crepes made of white flour. In France it is common to get them made with buckwheat; especially in Normandy. These are quite hardy and filling but because of the fiber, they are low in points!

I like to make them and use them to fill with left over stew or roast and gravy. I also like them for breakfast with slice of Canadian bacon and an egg. They make the left overs into a special meal. They can be stuffed and frozen for a quick meal later.

When I did the math on them 2 crepes is 3 points. Not bad!

¾ cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1 2/3 cup milk
3 eggs
1 tablespoon butter, melted
¼ teaspoon salt

Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours (or overnight - this is important for the development of the texture of the dough) before making into crepes.
Melt a little butter (I just use cooking spray in a nonstick pan) in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 10 crepes.

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