Buckwheat Crepes
These delicious French buckwheat crepes are gluten-free and therefore perfect if you have a gluten intolerance or looking for a healthier alternative to classic French crepes.
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Servings : Crepes
Calories : 122kcal
Ingredients
Buckwheat Crepes
- 2 eggs
- 1 cup (240ml) almond milk alternative: any milk
- 1 cup (130g) buckwheat flour
- 1 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 tbsp coconut sugar alternative: any sugar
- ¼ tsp salt
Toppings
- 2 tbsp almond butter
- 2 tbsp almonds chopped
- 2 nectarines cut into wedges
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 106mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 1mg