Normally, when I make these crepes I add a little melted butter but, as these were for a savoury filling I used a little garlic infused oil. With gluten free crepes you really need a little butter or oil to stop the crepe sticking to the pan.
Persian feta is a beautiful creamy cheese and as no one else in the family likes it I get to eat the whole pot! Feel free to change the cheese, soft goats cheese works really well too.
This recipe makes 8 large crepes. I haven’t given quantities for the filling, just suggestions as to what to add.
110g buckwheat flour
2 tablespoons garlic infused olive oil
mixed salad leaves
Heat a large non stick frying pan over a medium to high heat.
Measure the flour into the bowl, make a well in the centre.
Add the eggs to the well and, using a whisk, gently begin to whisk the eggs in, drawing flour from the edges.
As this thickens, add the milk and water gradually until all is combined.
Pour the oil into the batter and whisk well.
Pour enough batter into the pan to just cover the base as you swirl it around.
Allow to cook through and as you see the edges darken, using a fish slice, flip the crepe over and cook for a further minute until the crepe has a few golden spots on it.
Set aside on a plate, covered with a tea towel and repeat until all of the batter is used.
To fill, lay a crepe on the work surface, top one half with the filling ingredients, fold over the other half. Holding it firmly, fold this half into a quarter and pop on the plate.