Gluten-free Orange Buckwheat Crêpe

Yields: 9-10 crêpes

Ingredients:

1 cup buckwheat flour

1/8 cup gluten-free all purposed flour

1 tbsp granulated sugar

1/8 tsp salt

1 extra large egg

3/4 cup plant-based milk (I used oat milk)

2/3 cup water

2 tsp orange extract

1.5 tsp maple syrup

2 tbsp olive oil (for cooking the crêpes)

Method:

1. Mix all the dry ingredients in a bowl. Make a well in the middle and add all the wet ingredients. Whisk well with a balloon whisk until smooth.

2. Heat a non-stick pan over high heat. Add some oil. Reduce it to medium high heat. Add 1/3 cup crêpes batter onto the pan. Turn the crêpes when the edges are golden and crisp. Then cook for another 10-20 seconds.

3. Serve with cranberry-orange jam, maple syrup, hemp seeds, etc. Enjoy!