Crêpes salate di grano saraceno

Ingredienti

• 1 cup buckwheat flour
• 2 tablespoons ground flaxseeds
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 2 cups water

Preparazione

1. 1

   Whisk to combine buckwheat flour, ground flaxseeds, onion powder, garlic powder, and salt in a large bowl. Add the water, then whisk the ingredients to make a smooth batter.

2. 2

   Heat a medium-sized nonstick skillet or pan over medium-high heat. Brush the pan with some oil.

3. 3

   In a spoon or ladle, take a small amount of the crepe batter. Add the batter, and tilt the pan or spread the batter with a silicone spoon to coat the base of the pan. Cook until the edges of the crepe are crispy.

4. 4

   When you see the edges are turning into brown color, usually after about 45 seconds, flip the crepe carefully with a flexible silicone spatula. Cook the other side of the crepe for about 15 to 20 seconds.

5. 5

   Take out the finished buckwheat crepe and place on a plate. Repeat this process until all the batter is used.

6. 6

   Serve the buckwheat crepes immediately with your favorite toppings and fillings.