Gluten Free Buckwheat Crepes

Mmmmmm..Buckwheat Crepes, with pure maple syrup! The perfect thing to hit the spot on a chilly November morning.
Here it is:
I cup Organic Buckwheat flour
2 Tb corn starch
1/2 tsp sea salt
2 lg eggs
2 Tb melted butter (plus more for the pan)
1 3/4 cup water

Makes 12 crepes



Combine dry ingredients. Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter. When blended, stir 1/2 of the water-egg mixture into the flour. Mix until it is mixing until it is no longer lumpy. Stir in the remaining water-egg mixture. Set aside for 15 minutes.

Heat a 7" crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand. Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface. Return pan to the heat. Cook for 2 - 3 minutes or until the top dries. Turn and cook an additional minute or until the bottom is just lightly browned. Repeat until all batter is used, keeping cooked crepes warm.

Great as a tortilla substitute too!