Name: Gluten-Free Buckwheat Crêpes
Prep time: 1 h 5 min
Cook time: 32 min
Total time: 1 h 37 min
Yield: 16
Ingredients: 2 cups buckwheat flour; ½ tsp sea salt; 3 cups water; 3 medium eggs

A decadent breakfast, these gluten-free crêpes, nutty and wholesome tasting from the buckwheat, thin and lacy and slightly crispy on the edges, are guaranteed to please.

Buckwheat flour, despite its name, is completely gluten-free and provides a rich, earthy flavor along with complete proteins and essential minerals that make these crêpes as nutritious as they are delicious.

The simple batter creates delicate, paper-thin crêpes with beautiful lacy edges that crisp perfectly in the pan, while the natural nuttiness of buckwheat adds depth and complexity that pairs beautifully with both sweet and savory fillings.

These versatile crêpes prove that gluten-free doesn't mean sacrificing flavor or texture, offering a sophisticated breakfast option that's naturally wholesome and completely satisfying.

Gluten-Free Buckwheat Crêpes

Danielle Charles Davies

Rated 5.0 stars by 1 users

Servings

16 Crêpes

Prep Time

65 minutes

Cook Time

32 minutes

A decadent breakfast, these gluten-free crêpes, nutty and wholesome tasting from the buckwheat, thin and lacy and slightly crispy on the edges, are guaranteed to please.

Ingredients

2 cups buckwheat flour
½ tsp sea salt
3 cups water
3 medium eggs

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Directions

Place the buckwheat flour in a bowl and add the salt, water, and eggs, whisking well.
Once the batter is completely smooth, cover and chill for at least one hour, ideally overnight.
When ready to make the crepes, take the batter out of the fridge and whisk it again. It should have the consistency of heavy cream. If it's too thick, stir in a little water 1 tablespoon at a time until the consistency seems right.
Lightly butter a 10-inch nonstick skillet or crepe pan and heat it over medium-high heat. It should be ready when a splash of water from your fingertips sizzles when it hits the pan.
Once hot enough, pour 1/4 cup of the batter into the pan, lifting and turning the pan to spread the batter out in an even layer (if the pan is hot enough, the batter should sizzle and immediately produce lots of small holes, so if this doesn't happen, increase the heat).
Flip the Crêpe after 1 minute, cook 30 seconds more and then remove it to a dinner plate.
Continue cooking the rest of the batter in this way, stacking the Crêpes up on the plate. Any crepes that you aren't planning to use immediately can be wrapped and refrigerated or even frozen for later use.

Recipe Note

Don't forget to make your favorite crêpe filing!

Spinach, Mushroom and Gruyere Crêpe Filling

Makes enough filling for 8 crepes

Ingredients:

Butter or oil
2 cups mushrooms, sliced
1 cup grated gruyere cheese
4 cups baby spinach
salt and pepper

Instructions:

Sauté the mushrooms in a little butter or oil until they are lightly browned and most of the moisture has been cooked out of them. Season with a pinch of salt and freshly ground pepper.
Heat a nonstick skillet or crepe pan over medium heat and brush lightly with butter or oil.
Lay a cooked crepe onto the pan and top one half of the crepe with ¼ cup mushrooms, 2 tbsp of the cheese and ½ cup of the spinach, seasoning with salt and pepper.
Fold the crepe in half, to cover the filling, then fold in half again to create a triangular parcel.
Cook for 2-3 minutes, then flip and cook for another minute on the other side, or until the cheese has melted.
Serve immediately, or place the crepes on a tray in a low oven to keep warm until ready to serve.

Banana, Strawberry and Hot Fudge Crêpe Filling

Makes enough filling for 8 crepes

Ingredients

½ cup (100 g) coconut cream (scooped from the top of a can of coconut milk)
2 oz (60 g) dark chocolate, chopped
2 tbsp maple syrup
2 tbsp Cacao powder
1 tsp vanilla
¼ tsp sea salt
2 cups sliced fresh strawberries
2 bananas, sliced
icing sugar, optional

Instructions:

To make the chocolate sauce, place the coconut cream in a small saucepan over low heat.
Once the cream is mostly melted, add the remaining ingredients.
Stir constantly until the chocolate has melted and the mixture is smooth and silky. Remove from the heat.
To assemble, lay a crepe flat on a plate. Place a line of sliced strawberries and bananas along one edge, drizzle over a generous amount of the hot fudge sauce and then roll the crepe up into a cigar like parcel.
Serve with extra chocolate sauce drizzled over the top and a dusting of powdered sugar.

Note: if you're feeling extra-decadent, a scoop of yogurt, whipped cream or even ice-cream on top wouldn't go amiss.