WHOLESOME BUCKWHEAT CREPES
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.
Provided by Beyker
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 4h15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
- Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
- Lightly grease a skillet and place over medium heat.
- Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
- Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 54.1 g, Cholesterol 93 mg, Fat 3.8 g, Fiber 5.4 g, Protein 9.7 g, SaturatedFat 0.8 g, Sodium 336 mg, Sugar 14.7 g
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Sheri Bigbee
[email protected]I'm so glad I tried this recipe! The crepes were light and fluffy, and the buckwheat flour gave them a wonderful nutty flavor. I served them with a simple lemon-sugar filling and they were absolutely delicious. I can't wait to try different fillings
Salman Kuwait
[email protected]These crepes were delicious! I love the nutty flavor of the buckwheat flour. I served them with a variety of fillings, including cheese, ham, and vegetables. They were all equally delicious.
Damion Rice
[email protected]I'm not sure what I did wrong, but my crepes turned out rubbery. I think I might have overcooked them. However, the flavor was still good. I served them with a chocolate sauce and they were still edible.
DEMA Dema
[email protected]These crepes were a bit too thick for my taste. I think I would have preferred a thinner crepe. However, the flavor was excellent. I served them with a fruit compote and they were still very enjoyable.
Latina Gemi
[email protected]I'm so glad I tried this recipe! The crepes were light and fluffy, and the buckwheat flour gave them a wonderful nutty flavor. I served them with a simple lemon-sugar filling and they were absolutely delicious. I can't wait to try different fillings
Gideon Nana
[email protected]These crepes were delicious! I love the nutty flavor of the buckwheat flour. I served them with a variety of fillings, including cheese, ham, and vegetables. They were all equally delicious.
Mackline Misati
[email protected]I'm not sure what I did wrong, but my crepes turned out rubbery. I think I might have overcooked them. However, the flavor was still good. I served them with a chocolate sauce and they were still edible.
Cherry Lagria
[email protected]These crepes were a bit too thick for my taste. I think I would have preferred a thinner crepe. However, the flavor was excellent. I served them with a fruit compote and they were still very enjoyable.
Mandela Mallion
[email protected]I'm so glad I tried this recipe! The crepes were light and fluffy, and the buckwheat flour gave them a wonderful nutty flavor. I served them with a simple lemon-sugar filling and they were absolutely delicious. I can't wait to try different fillings
Foyjul Khan
[email protected]These crepes were absolutely delicious! The buckwheat flour gave them a unique flavor and texture that I really enjoyed. I served them with a variety of fillings, including cheese, ham, and vegetables. They were all equally delicious.
Naina Naina ali
[email protected]I had a bit of trouble getting the crepes to flip without breaking. I think I might have needed to cook them on a lower heat setting. However, the crepes that did turn out were delicious. I served them with a fruit compote and they were a big hit wit
Kashif Khokhar
[email protected]These crepes were a bit bland for my taste. I think I would have preferred a more savory filling, such as cheese or vegetables. However, the texture of the crepes was excellent - they were light and tender, and they held up well to the filling.
Hshsh hhH
[email protected]I'm not usually a fan of buckwheat flour, but I was pleasantly surprised by these crepes. The flavor was subtle and nutty, and the texture was light and fluffy. I served them with a simple lemon-sugar filling, and they were absolutely delicious.
Spring bonnie fan
[email protected]These crepes were a bit more time-consuming to make than I expected, but they were definitely worth the effort. The end result was well worth it - the crepes were light, fluffy, and incredibly flavorful. I would definitely recommend this recipe to an
Hridoy Hasan Rony
[email protected]I made these crepes for a brunch party and they were a huge hit! Everyone loved the unique flavor of the buckwheat flour. I also appreciated how versatile the recipe was - I was able to use different fillings and toppings to cater to everyone's prefe
Sahib Ali Asghar
[email protected]These crepes were so easy to make, even for a beginner like me. I was worried that they would be too thick or rubbery, but they turned out perfectly thin and tender. I can't wait to try different fillings and toppings next time.
katherine patton
[email protected]I've been looking for a gluten-free crepe recipe for ages, and this one is a winner! The buckwheat flour gave the crepes a lovely flavor and texture. I served them with fresh berries and whipped cream, and they were absolutely delicious.
Keith Josh
[email protected]These buckwheat crepes were an absolute delight! The texture was incredibly light and fluffy, while the flavor was nutty and earthy. I'm definitely adding this recipe to my regular breakfast rotation.