Traditionalists may balk, but there’s a lot to love about the buckwheat pancake. Gluten free and low GI, take a tip from the Kitchen@Lomax and fill with banana and peanut butter for breakfast or rare roast beef, rocket and horseradish for lunch.
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup grapeseed oil
3/4 cup skim milk
1 1/4 cups water
1/4 teaspoon salt
Place flour in a medium bowl.
Whisk in eggs, oil, milk, water and salt.
Heat a 10-inch-diameter non-stick skillet over medium-high heat and brush pan with oil.
Add 1/4 cup batter to skillet and tilt to coat the bottom.
Cook crêpe until golden on bottom for 30 to 45 seconds.
Using spatula, turn crêpe over; cook 30 seconds and transfer to plate.
Repeat with remaining batter, stacking crêpes between sheets of plastic wrap.