Healthy homemade crepes with buckwheat flour. This recipe is a delicious gluten-free alternative to the basic French crepes.
Buckwheat flour has many benefits, one of it is that it’s gluten-free. Therefore this recipe for buckwheat crepes is an excellent alternative to the basic crepe recipe, which is made with wheat flour, if you are either gluten-intolerant or want to cut down on gluten.
If you are a lucky owner of a blender, use it to mix your batter. The crepes will turn out softer than only whisked from hand. Another essential step is to rest the batter for 30 minutes before cooking it. You won’t see any difference with your eyes, but the starch molecules in the flour need the time to absorb the liquid in the batter. This procedure is also responsible for a smoother crepe.
How to make buckwheat crepes – Step-by-Step
- Prepare eggs, milk, buckwheat flour, coconut oil, vanilla extract, coconut sugar, and salt.
- Mix all ingredients to a smooth batter using a blender. Let it rest for 30 minutes at room temperature.
- Cook a heaped spoon of batter in a hot pan using some oil. Repeat this step until you have a nice staple of homemade buckwheat crepes.
These delicious and healthy buckwheat crepes can be enjoyed for breakfast or dessert. I do like to top them with almond butter, chopped almonds, and nectarine wedges. But this is only an inspiration, you can go with your preferred crepe topping.
Are you looking for more crepe recipes? Make sure to try them out:
Healthy homemade crepes with buckwheat flour. This recipe is a gluten-free alternative to the basic French crepes.
- 2 eggs
- 240 ml almond milk alternative: any milk
- 130 g buckwheat flour
- 1 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 tbsp coconut sugar alternative: any sugar
- 0.25 tsp salt
- 2 tbsp almond butter
- 2 tbsp almonds chopped
- 2 nectarines cut into wedges
Add all ingredients into a blender and mix until smooth. If you don't have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
Preheat a non-stick frying pan with one tablespoon oil (I used coconut oil). Add one heaped spoon of the batter and swirl until the bottom is covered. Cook each side for about 1 minute.
Repeat this procedure with the rest of the batter. Always add more oil before cooking a new crepe.
Serve your buckwheat crepes with chopped almonds, almond butter, and nectarine wedges.
- Mixing the batter in a blender makes the texture of the crepe softer than using a whisk.
- The topping is only an idea on how to eat your buckwheat crepes. Of course, you can spread it with your favorite jam, chocolate spread, or only with cinnamon. Just choose your preferred topping.