Wholemeal and Buckwheat Crepes

Name: Wholemeal and Buckwheat Crepes
Total time: 50 min
Yield: 8
Ingredients: 1.333 cups milk; 1 egg; 1 pinch salt; 1 teaspoon vegetable oil; 0.333 cup Whole-wheat flour; 0.5 cup Buckwheat flour; Oil (for cooking)

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calories

Calories

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easy

Difficulty

20 min.

Preparation

ready in 50 min.

Ready in

Nutritions

1 piece contains

Fat	2.81 g
Saturated Fat Acids	0.99 g
Protein	3.64 g
Roughage	1.67 g
Sugar added	0 g
Calorie	77

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Our nutritional traffic light explained

Carbohydrates/g	9.33
Cholesterol/mg	25.94
Vitamin A/mg	37.92
Vitamin D/μg	0.78
Vitamin E/mg	0.77
Vitamin B₁/mg	0.05
Vitamin B₂/mg	0.12
Niacin/mg	0.9
Vitamin B₆/mg	0.03
Folate/μg	9.23
Pantothenic acid/mg	0.18
Biotin/μg	0.99
Vitamin B₁₂/μg	0.34
Vitamin C/mg	0
Potassium/mg	105
Calcium/mg	47.82
Magnesium/mg	10.92
Iron/mg	0.4
Iodine/μg	16.85
Zinc/mg	0.28

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 8 pieces (pancakes)

1.333 cups

1 pinch

1 teaspoon

0.333 cup

½ cup

Oil (for cooking)

Preparation

Preparation steps

Step 1/4

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

Step 2/4

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

Step 3/4

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.

Step 4/4

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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