Name: Wholemeal and buckwheat crepes
Total time: 50 min
Yield: 8
Cuisine: European, French
Ingredients: 1.333 cups milk; 1 egg; 1 pinch salt; 1 teaspoon vegetable oil; 0.333 cups Whole-wheat flour; 0.5 cups Buckwheat flour; Oil for cooking

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Calories:	77 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	50 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	77 kcal	(4%)
Protein	4 g	(8%)
Fat	3 g	(4%)
Carbohydrates	9 g	(3%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	37.92 µg	(5%)
Vitamin D	0.78 µg	(16%)
Vitamin E	0.77 mg	(6%)
Vitamin B1	0.05 mg	(5%)
Vitamin B2	0.12 mg	(9%)
Niacin	0.9 mg	(6%)
Vitamin B6	0.03 mg	(2%)
Folate	9.23 µg	(5%)
Pantothenic Acid	0.18 mg	(3%)
Biotin	0.99 µg	(2%)
Vitamin B12	0.34 µg	(14%)
Vitamin C	0 mg	(0%)
Potassium	105 mg	(5%)
Calcium	47.82 mg	(6%)
Magnesium	10.92 mg	(3%)
Iron	0.4 mg	(3%)
Iodine	16.85 µg	(11%)
Zinc	0.28 mg	(3%)
Saturates	1 g
Cholesterol	25.94 mg

Recipe author: EAT SMARTER

Ingredients

For pieces

1 ⅓ cups	milk
1	eggs
1 pinch	salt
1 teaspoon	vegetable oil
⅓ cups	Whole-wheat flour
½ cups	Buckwheat flour
	Oil for cooking

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40 min.

Directions

1 Mix the milk, egg, salt and oil in a mixing bowl.

2 Gradually beat in both flours, beating constantly until a smooth batter is formed. Leave the batter to rest for 30 minutes.

3 Heat a little oil in a frying pan until very hot. Pour in 1/8 of the batter and cook for 1-2 minutes on each side, until golden on each side.

4 Remove from the pan and place between sheets of non-stick baking paper and keep warm while repeating the process with the remaining mixture to make 8 pancakes.

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