Khur-Le: Buckwheat Pancakes/Crepes
These traditional Bhutanese buckwheat pancakes can be the perfect breakfast or snack. They can be eaten both as savory or sweet pancakes.
In Bhutan, they are served at breakfast together with some eggs or they are used as a side dish (flatbread).
I find them very good and they are the perfect alternative to wheat pancakes, which makes them perfect for gluten-free people.
- 220 grams buckwheat flour
- 400 milliliters milk
- 1 teaspoon vegetable oil
- 1 egg
- honey, jam or any toppings that you like
Beat the egg with a whisker and add the milk gradually while whisking. Add the oil, then add the flour and whisk everything well.
You should add the flour gradually and keep mixing until you get a thick but not too liquidly batter - it should resemble the French crepe batter.
Cook the pancakes in a hot pan, flipping them once the bubbles start appearing.
Serve the crepes with jam, honey, or eggs.