Golden Buckwheat Crepes: Gluten-Free Perfection!
Enjoy delicate, gluten-free buckwheat crepes made with wholesome buckwheat flour and eggs for a perfect breakfast treat.
Ingredients
- 2 cups milk (For dairy-free, use almond, oat, or soy milk.)
- 1 ¼ cups buckwheat flour (185 grams )
- 4 large eggs
- ½ teaspoon salt
- non-stick cooking spray
- 2 tablespoons unsalted butter, melted (for richness and browning)
Instructions
- Combine milk, buckwheat flour, eggs, and salt in a high-powered blender. Blend on high speed until smooth, about 30 seconds.
- Heat a 10” frying pan over medium-high heat or preheat your crepe maker.
- Frying Pan Method: Just before adding batter, spray the hot frying pan with non-stick cooking spray. Repeat between each crepe to prevent sticking.
- Lift the pan off the heat, tilt it, and pour in about 1/3 cup of batter. Rotate the pan quickly to spread the batter into a thin, even circle about 8” in diameter.
- Place the pan back on the heat and cook for 1-2 minutes until the edges are set and slightly lifted.
- Gently flip the crepe with a silicone spatula and cook the other side for 1-2 minutes until set. Repeat with remaining batter.
- Crepe Maker Method: If using a crepe maker, follow its specific instructions. This method creates thinner crepes.
- Place cooked crepes on a plate. Serve immediately or stack with parchment paper between them for later.
Notes
- For dairy-free crepes, opt for unsweetened almond, oat, or soy milk.
- Ensure your pan or crepe maker is thoroughly preheated for best results.
- Use a thin, even layer of batter for delicate crepes.
- Stack crepes with parchment paper to prevent sticking if not serving immediately. Allergens: Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your pan or crepe maker is thoroughly preheated for best results.
- Use a thin, even layer of batter for delicate crepes.
- Stack crepes with parchment paper to prevent sticking if not serving immediately. Allergens: Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.