Buckwheat Crêpes


 

buckwheat crêpes

Some kitchen accidents are happy accidents and such is the case with this recipe for Buckwheat Crêpes! 

Craving pancakes and reaching for the buckwheat flour, the batter I ended up with was very thin, really almost halfway between pancakes and crêpe. Undaunted, I thinned the batter further, to be more of a crêpe consistency.

buckwheat crêpes

While that first attempt was… honestly, ok, I just knew I could do better. And I did! I looked up my favourite recipe for regular flour crêpes and did some tweaking. Serious tweaking – using what I’ve learned on my gluten free journey. Buckwheat flour is naturally gluten free, has fibre and iron, and brings a nutlike taste and colour to whatever you add it to.

buckwheat crêpes display

Versatile for sweet or savoury dishes, because there is no gluten being activated during mixing, the batter does not need to rest. Mix and cook! The crêpes come out very tender, which I found a bit surprising considering half the flour used was from good old-fashioned hearty buckwheat!

buckwheat crêpe breakfast wrap

Use them wherever you’d use crêpes or tortillas. Here I stuffed them with scrambled eggs, avocado and tomato for breakfast. Next up… I’ll try using them in a cheesy, melty quesadilla or with peanut butter & Nutella~

Buckwheat Crêpes
Yields 10
What's really a cross between a crêpe and a tortilla, useful for sweet or savoury dishes, these naturally gluten free crêpes are flavourful and bring some nutrition!
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Prep Time
5 min
Total Time
25 min
Prep Time
5 min
Total Time
25 min
Ingredients
  1. 1/2 cup milk
  2. 1/4 cup water
  3. 2 eggs
  4. 1 TBSP olive oil
  5. 1/4 cup buckwheat flour
  6. 1/8 cup white rice flour
  7. 1/8 cup tapioca flour
  8. 1 T brown rice flour
  9. 1 tsp sugar
  10. 1/2 tsp Kosher salt
  11. oil for cooking
Instructions
  1. Add all ingredients to medium sized bowl, then whisk to combine.
  2. Put your favourite crêpe making skillet over medium heat and add a few drops of oil. When hot, lightly swipe with paper towel - you don’t want a lot of oil as the batter will not stay put!) I used a 6-inch pan, don’t go any larger than 8-inch.
  3. Pour in enough batter to coat the pan (approx. 1/4 cup for a 6-inch pan) then move the pan up & down, side to side - all in a circular motion, to spread the batter out into a thin circle. Don’t fret if they’re not completely round, or you see small holes - you can easily hide those later!The first will be your ‘test’ as you see how much batter is needed.
  4. When you see the edges just start to brown, use a non-stick tool to carefully slide under, and then flip - cook for 20 - 30 seconds more, just until golden (take a peek and see!)
  5. Continue making the crêpes, stacking them as you’re cooking, and wrap well with plastic when finished. (They won’t stick together - mine never have!)
  6. Store in the fridge and use within 2 days, as they will stale quickly.
Notes
  1. *Tip: a bit of orange or lemon zest gives a nice background note!
farm girl city chef http://www.farmgirlcitychef.com/