BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE
Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids
Provided by Jubes
Categories Breakfast
Time 45m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
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Garlinton Micheal
[email protected]These crepes are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're sure to impress your guests.
Milan Chaulagain
[email protected]I love the nutty flavor of these crepes. It's a nice change from traditional crepes made with white flour.
kate silva
[email protected]These crepes are a great option for a healthy breakfast or brunch. They're packed with nutrients and they're also delicious.
Mafuza Akter
[email protected]I was surprised at how easy these crepes were to make. I'm not a very experienced cook, but I was able to make them without any problems.
Lucky Best
[email protected]These crepes are a great way to use up leftover buckwheat flour. I always have some on hand, and it's nice to have a recipe that I can use it in.
Fiath Mukisa
[email protected]I've made these crepes several times now and they always turn out perfectly. They're so versatile and can be filled with anything you like. I especially love them with Nutella and bananas.
spyfans chydalie (Spyninjasfamilyforever)
[email protected]I'm not sure what I did wrong, but my crepes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Adnan Faruque
[email protected]These crepes were a great success! I made them for a brunch party and everyone loved them. They were light and fluffy, and the buckwheat flavor was a nice change from traditional crepes.
Keneilwe Msu
[email protected]I had some trouble getting the crepes to flip without breaking. I think I needed to use a little more oil in the pan. Other than that, they were delicious and I would definitely make them again.
Bonolo Malema
[email protected]These buckwheat crepes were a bit too thick for my taste. I think I would have preferred them to be thinner and more delicate. However, the flavor was good and they were still enjoyable.
Qasim Goraya
[email protected]I love that this recipe is vegan and gluten-free. It's so hard to find good recipes that cater to both dietary restrictions. The crepes were delicious and I will definitely be making them again.
zane eveleigh
[email protected]I've been looking for a good gluten-free crepe recipe for a while, and this one is perfect! The crepes were light and fluffy, and they held together well. I filled them with sautéed mushrooms and cheese, and they were heavenly.
Alisha Gibbons
[email protected]These buckwheat crepes turned out amazing! They were so easy to make and had a delicious nutty flavor. I served them with fresh berries and whipped cream, and they were a hit with my family.