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Buckwheat Crepes

Although "Buckwheat" has "wheat" in the name, it is typically gluten free, delicious and healthy for savory crepes. Fill with smoked salmon and goat cheese, or sautéd veggies, cheeses, fried or scrambled eggs. In our house, we put leftovers in them (shredded chicken, chopped meats, and grilled tofu). Super handy and delicious.

Buckwheat Crepes

Prep Time:

10 min.

10+ min.

10+ min.

INGREDIENTS

  • 2 1/4 cups buckwheat flour

  • 3 cups water (perhaps a little more to get the batter to your desired consistency)

  • 1 egg

  • 1/2 tsp salt

  • Finning of your choice

  • 1/4 tsp butter or coconut oil

Great for:

Breakfast

Lunch

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Dinner

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recipe notes

- Usually the first crepe is the worst - be patient!

STEPS

  1. Blend the flour, water, egg and salt (ideally in a blender, otherwise a mixing bowl) until smooth, with no lumps (approx. 30 seconds).

  2. Cover the batter and let it rest in the refirgerator for 2+ hours. 

  3. Lightly oil a pan (or a crepe pan) with butter or coconut oil. Heat over medium/high heat.

  4. Pour about 1/3 cup of batter into the pan, and swirl until batter is spread thinly. Add more water if necessary, to get the right, spreadable consistency.

  5. Brown on both sides, about 1 minute each side. 

  6. Add the filling to the center of the crepe, then roll or fold and serve. 

© 2020 by House of "S". 

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