For picnics and gatherings, the greatest lemon cake recipe is ideal. It’s supple and wet.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 crepes |
Ingredients
- 3 large eggs
- 1 tablespoon white sugar
- salt to taste
- 2 ½ cups milk
- 1 ½ cups buckwheat flour
- 2 ½ tablespoons buckwheat flour
- 1 ¼ cups whole wheat flour
- 2 tablespoons vegetable oil, or more as needed, divided
Instructions
- Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don’t be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
- Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.
- If you have a kitchen scale, please use 200 grams buckwheat flour and 150 grams wheat flour.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 31 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect! Made with frozen blueberries and dollop of low fat Greek yogurt. Only Weight Watchers points!