Buckwheat Crepes

This recipe came from my beloved "Cooking for Baby" cookbook. The above picture came straight from the book and is what they are supposed to look like. Below, you'll see my not so pretty, but still tasty version. First I'll give you the actual recipe from the book and than I'll tell you what I did.

2/3 cup buckwheat flour
1/3 cup whole-wheat pastry flour
2 large eggs
1 1/4 cups whole milk
1 Tbsp honey
1/4 tsp salt
unsalted butter for pan
(Makes 9 or 10 crepes)

In a medium bowl, combine flours, eggs, milk, honey and salt and beat until combined. Batter will be thin and runny.

Heat a lightly greased crepe or frying pan over medium heat. Pour in 1/4 cup of batter and tilt pan to coat bottom evenly with a thin layer. Cook crepe until top is set and bottom is lightly browned, about 1 1/2 minutes. Using a heatproof rubber spatula and your fingers, loosen crepe around edges and flip. Cook until second side is brown, about 30 seconds. Repeat with the remaining batter, brushing pan lightly with butter before cooking each crepe. Crepes can be filled and spread with any ingredient you like.

I used cream cheese mixed with mashed bananas and strawberry jam. You could use applesauce, blueberry sauce, yogurt, Parmesan or cheddar cheese, etc.

Now, I like things easy, so I just used buckwheat pancake mix, made a little runnier than normal for my crepes, which is probably why mine are not as pretty; but they still taste good and are Drew approved!
Barnes, Lisa. Cooking for Baby. Gold Street Press, page 96.