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.

Let's cook with our recipes!

BASIC BUCKWHEAT CREPES

Basic Buckwheat Crepes image

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

Ingredients

1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk
1 1/4 cups (or more) water
1/4 teaspoon salt

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.

BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE

Basic Buckwheat Crepes- Vegan and Gluten-Free image

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

Ingredients

1/2 cup buckwheat flour
1/2 cup rice flour (use a finely milled flour)
1 tablespoon coconut oil (can use other oil of choice)
1 1/4 cups soymilk (can use other milk if wished)
2 teaspoons arrowroot or 2 teaspoons tapioca starch
1 pinch salt
oil, for pan frying

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.

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.