Savory Buckwheat Crepes for Lunch

The buckwheat flour gives the crepes an earthy, nutty-like taste. I used the darker type of buckwheat flour which contains more of the hull, therefore more fiber and nutrients, and imparts a stronger flavor. The texture of the crepes reminds me of Injera, the spongy feel without the sour taste.

I made this crepe using 1/2 cup of buckwheat flour to 1/2 cup all-purpose flour with 2 eggs, 2 tablespoons of butter (melted) and 1 1/4 cups of 2 percent milk. Just whisk it well and set aside for an hour in refrigerator.

Serve crepes with a vegetable korma.