Best 2 Basic Buckwheat Crepes Recipes
Buckwheat crepes, also known as galettes, are a classic French dish that is both versatile and delicious. Made with a simple batter of buckwheat flour, water, and eggs, these thin pancakes can be enjoyed as either a savory or sweet meal. Whether you prefer your crepes filled with ham and cheese, Nutella and banana, or a simple dusting of sugar, there is a recipe out there for everyone. With their naturally gluten-free nature and complex flavor, buckwheat crepes are a great option for those with dietary restrictions or those looking for a healthier alternative to traditional wheat crepes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
BASIC BUCKWHEAT CREPES
Provided by Marlena Spieler
Categories Milk/Cream Egg Breakfast Brunch Quick & Easy Low Cal Mother's Day New Year's Day Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
- Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Tips:
- Use good quality buckwheat flour: Freshly ground buckwheat flour will give you the best results.
- Rest the batter: Letting the batter rest for at least 30 minutes will allow the buckwheat flour to absorb the liquid and develop a better flavor.
- Use a hot skillet: A well-seasoned cast iron skillet is ideal for making crepes. Make sure the skillet is hot before adding the batter.
- Cook the crepes on medium heat: Cooking the crepes on too high heat will cause them to brown too quickly and become dry. Medium heat will allow them to cook evenly and develop a nice golden color.
- Flip the crepes carefully: Use a thin spatula to carefully flip the crepes. If the crepes are too thick, they may break when you flip them.
- Fill the crepes immediately: Crepes are best served warm, so fill them with your favorite fillings as soon as they are cooked.
Conclusion:
Buckwheat crepes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of sweet or savory fillings. With a little practice, you'll be able to make perfect buckwheat crepes every time.
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