Easy Gluten Free Buckwheat Crepes

Making crepes is somewhat of an art. There’s a finesse you need to swirl the batter evenly and flip them when they are just right. But with a little practice, you’ll be nailing it in no time.

The beauty of these gluten free buckwheat crepes is that you can make them sweet or savoury depending on how you’re feeling.

Leave the maple syrup out for the savoury option and stuff then with mushrooms and a fried add, or keep them sweet and roll up with some sliced strawberries, a smear of nuttella or classic sugar and lemon juice.

Gluten Free Buckwheat Crepes

Makes 14 – 16

• 1 cup gluten free buckwheat flour
• 5 eggs
• 1 1/3 cups unsweetened almond, soy or rice milk
• 2 tbsp melted coconut oil
• 2 tablespoons rice malt or maple syrup (optional; leave out for savoury)
• 1 tsp vanilla extract
• 1/2 teaspoon ground cinnamon, optional
• 1/4 tsp table salt
• Light olive oil or coconut oil for cooking

Method:

1. Mix flour, cinnamon, and sea salt together in a bowl.
2. In a separate measuring jug, whisk the eggs and milk together. Add the melted then cooled coconut oil, rice malt syrup/maple syrup (if using), and vanilla extract.
3. Add wet ingredients to dry and whisk thoroughly together.
4. Let the batter rest for 2 hours or overnight in the fridge. This is a really important step to help the batter thicken and makes them easier to flip! If you are short on time at least 30 minutes at room temperature is better than nothing.
5. Lightly oil a crepe pan or wide non stick frying pan over medium heat.
6. Pour in 1/3 – 1/2 cup of batter and swirl around to evenly coat the pan to create a nice thin crepe. If your batter is to thick, add a bit more almond milk or water to adjust the consistency.
7. Cook for 1 – 2 minutes each side.
8. Repeat with remaining batter and fill with your desired toppings!