Buckwheat Crêpes (Gluten-free. Grain-free. Dairy-free. Low Glycemic)
For breakfast or lunch? Sweet or Savory? The French Buckwheat Crêpe has proven itself to be a classic and a favorite for people across the world!
Note: This recipe first appeared in Gluten-free Delicious, available on Amazon.com
A little bit about Buckwheat: It's known in other parts of the world as grano saraceno (Italy), sarrasin (France), grechka/kasia (Russia), but here in the USA, we know it as buckwheat. Originating from the area between Southwest China and the Himalayan region, it has proven itself to be a dietary staple throughout the globe, being eaten for breakfast, lunch and dinner!
Newly discovered archeological research and bee pollen analysis reports that the first historical documentation for buckwheat in Europe was discovered in the Netherlands. Some countries enjoy buckwheat in noodle form, crepes, pancakes, breads, and porridge.
The best thing about Buckwheat is that not only is it gluten-free, it's also grain-free. That’s right. It's not a grain, it's a seed loaded with protein, lysine, magnesium, flavonoids, and all essential amino acids.
Fill them with your choice ingredients, roll it or fold it! As you can see in the photo, we turned our Buckwheat Crêpes into Ice Cream Cones! We used dairy-free ice cream and a fresh fruit variety with melted chocolate sauce. They were AMAZING!
If you make this, tag me #purefreshdaily to be featured!
Makes six to eight crepes
- 4 whole eggs
- 3/4 cup of your choice milk
- 1/2 cup of buckwheat flour
- 1/2 cup of almond flour, or sunflower seed flour
- 1/4 cup potato starch
- 1/8 teaspoon of sea salt
- 1 tablespoon of coconut nectar, or maple syrup
- 1 tablespoon of oil
You will need an additional 2-4 teaspoons of your choice oil or fat to cook the crêpes.
- Add all the ingredients to a blender and pulse until a batter is achieved.
Set aside and prepare your fillings. Once fillings are ready, set them aside to make your crêpes.
- In a medium-sized skillet, warm up one teaspoon of oil (or ghee or butter): swirl skillet to distribute and evenly coat the skillet. Keep the heat on medium to low.
- Measure 1/3 cup of batter and pour into skillet. Immediately swirl the skillet to distribute evenly. Cook for 2-3 minutes, then flip the crêpes to cook the other side for a few minutes. Repeat steps with the remaining batter.
- Serve crêpes while warm. You can use the crêpes as a cone and fill them, or fold and top with your chosen toppings.
Ideas for Sweet Dessert Crêpes:
- fresh fruits
- fresh berries
- ice cream
- chocolate sauce
- jam or jelly
Ideas for Savory Meal Crêpes:
- lunch meat slices
- poached eggs
- fried eggs
- mixed greens
- diced chicken
- avocado slices
- tomato slices
- cheese slices
- pickled red onions