Gluten-free Buckwheat Crepes
I have found that buckwheat is perfect for making crepes. This recipe is really simple, which is why I think it’s worth sharing.
Unlike most gluten-free crepes, these do not require any flour… which is great! Flour is more expensive than the grain per weight, it is usually not freshly ground, and besides, you get to soak the grains for easier digestion and better nutrient absorption.
Ingredients
Makes about 8 crepes, which is enough for 3 people.
- 1 cup of buckwheat soaked for 1 to 8 hours
- 1 cup of water
- ½ teaspoon of sea salt
- 1 teaspoon of olive oil
- ½ teaspoon of baking soda
- 1 teaspoon of apple cider vinegar
Instructions
Start heating a non-stick pan to medium heat… this is going to be quick!
Rinse the soaked buckwheat groats and throw them in the blender or food processor with the rest of the ingredients, except for the vinegar. When you have a smooth batter, stop the blender and add the vinegar, then pulse a few times to mix. The batter is ready!
Pour ¼ cup of batter in the hot pan and spread the batter by moving the pan. You can also use a spoon to spread the batter and make the crepes thinner. Place a lid in the pan for the first 30 seconds to prevent the top side from drying.
Flip the crepe when the sides start to lift and let it cook for a few more minutes.
Place the crepe in a plate. If you want them soft and flexible, stack them on top of each other and put a lid on them so that they keep moist with their own steam.
That’s it!
Get creative with the toppings or fillings. You can use it for sweet or savory crepes, or to make any kind of wrap. They are very flexible, and strong enough to replace a Mexican tortilla!
For last-minute crepes…
If you forgot to soak the buckwheat and you desperately want crepes, no problem!
Starting with a dry blender or food processor, throw the buckwheat groats and make them into flour using the maximum speed for a few minutes, then add the rest of the ingredients. You might need to adjust the water to use, but be careful not to make the batter too thin.
