Buckwheat Crêpes

Image © 2010 Liv Gluten-Free

Image © 2010 Liv Gluten-Free

Buckwheat Crêpes
Makes 12 8-inch crêpes

Buckwheat is a plant that isn’t related to wheat at all, and it’s gluten-free. It’s really high in protein and has a great nutty flavor. These crêpes are versatile and easy and work well with savory and sweet fillings.

1/2 cup all-purpose gluten-free flour blend (try Bob’s Red Mill)
1/2 cup buckwheat flour
2 eggs
1 1/2 cups milk
1/4 teaspoon salt
2 tablespoons butter, melted and cooled

1. In a medium bowl, whisk together all of the ingredients. Your batter should be thin and smooth, like melted ice cream.

2. Lightly spray an 8-inch nonstick pan with cooking spray, then heat over medium-high heat.

3. Pour in a little less than 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. Cook the crêpe until set and golden brown on the bottom, 30 seconds to 1 minute.

4. Loosen the edge of the crêpe with a rubber spatula, then flip it over carefully with your fingertips and cook until just set, about 10 seconds more. Swirl the pan to loosen the crêpe, then transfer it to a plate and cover with plastic wrap to keep warm.

5. Make 11 more crêpes in the same manner, then stuff them with your favorite fillings.

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Category: Desserts, Entertaining, Entrees, Recipes, Vegetarian | Tags: , , , , , One comment »

One Response to “Buckwheat Crêpes”

  1. Tina said:

    This recipe was amazing and easy to follow! :)


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