Buckwheat Crepes

Ingredients:

2 C Buckwheat Flour

2 t Kosher salt

3 1/3 C Water

1 Egg, beaten

Directions:

In a large bowl, combine flour and salt. 

Add water about a cup at a time stirring thoroughly after each addition.  

Mix in egg. 

Refrigerate for 1 hour. 

In a greased medium skillet on low-medium heat pour batter (to about the size of a soft corn tortilla). 

Cook until the crepe looks dry in the middle. Turn and cook a little longer.

Repeat until all crepes are cooked. 

Serve with fruit, honey, nut butters etc. 

Freezes well. 

Yield: About 15 crepes

* Adapted from http://wholenewmom.com/recipes/gluten-free-wraps-buckwheat-galettes-buckwheat-pancakes-vegan/