Breakfast

Buckwheat Crepes – Wonderfully Simple

Buckwheat crepes

These simple buckwheat crepes offer a wonderfully nutty flavour which goes great with sweet or savoury ingredients. Easy to prepare and quick to cook!

They can be paired really well with poached apples or pears, berry compote or just baked egg, the recipe can easily be scaled making it perfect for a large crowd.

Try adding beetroot juice to the batter to add a vivid colour for the kids.

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in large part because they’re a tasty, gluten-free alternative to a traditional crêpe.

What is buckwheat?

While most people think of buckwheat as a whole grain, it’s actually a seed that is high in both protein and fibre. It supports heart and heart health and can help prevent diabetes and digestive disorders.

Buckwheat Crepes

Print Recipe
Serves: 12 Cooking Time: 15 min

Ingredients

  • 191 grams of buckwheat flour
  • 168 grams of eggs (approx. 3 eggs)
  • 57 grams of Olive oil plus additional for skillet
  • 183 grams of coconut milk
  • 69 grams of water
  • 1 gram of salt

Instructions

1

Place flour in a medium bowl, whisk in eggs, oil, milk, water and salt.

2

Let it sit overnight, the following morning add water to thin out batter, if you like thinner crepes simply add more water.

3

Heat a 10" non stick skillet or specific crepe pan over medium heat and brush with oil (pan needs to be hot).

4

Using a 1/4 cup add batter to skillet and tilt to coat bottom.

5

Cook crepe until golden on bottom 30 - 40 secs, (adjust heat to avoid burning).

6

Using a spatula, turn crepe over and cook for 30 seconds more.

7

Transfer to plate and repeat.

Notes

For better results, let the mixture sit in the fridge for at least 2 hours.

 

Buckwheat Crepes, gluten, egg, nut and refined sugar free.

You Might Also Like

4 Comments

  • Reply
    Erin
    March 7, 2017 at 7:17 am

    They beautiful, I added a bit of cumin to the mix and served w crispy roast butternut, sautéed mushroom and creamy spinach. Also with a side salad of rocket, cherry tomato and cucumber.

    • Reply
      foodblog
      March 23, 2017 at 7:26 pm

      That sounds absolutely delicious!!

  • Reply
    Alix
    April 22, 2017 at 9:54 am

    Do you think it would work to replace the egg with a flax egg in this recipe? Working with an elimantion diet and looking for breads with no gluten egg or dairy. Your recipes give us a little bit of hope! Thank you!

    • Reply
      foodblog
      April 22, 2017 at 6:47 pm

      Hey Alix, thanks for your lovely comment!
      Please feel free to contact me privately through the contact page and I can share some other resources to help with your elimination diet.
      You could also try the spelt pizza base by replacing the spelt with buckwheat or the Italian Chickpea savoury pancakes which is only water and chickpea flour!
      Thanks Mel 🙂

    Leave a Reply

    shares