Buckwheat Crepes
Total Time: 30 minutes, Serves: 2-3
Crepes are a hard thing to master, and my technique probably wouldn’t be approved in France, but they taste good and that’s all that matters to me. I chose to use buckwheat flour, first to make them gluten free, and second because buckwheat is a very nutritious grain and is a little higher in protein than your regular old wheat flour. It also has a unique flavor that is subtle enough to be enjoyed by even picky palates, but adds a little bit of variety to a dish like this one. These crepes aren’t as thin as some, mostly because I don’t have time to try and flip paper thin crepes, but if you are an expert, feel free to add a little more liquid to the batter to thin it out a bit. I recommend topping these with yogurt, peanut butter, and bananas, but you could also take a savory route and throw some greens and an egg in there!
Ingredients
2 eggs
1 cup of almond milk (plus more if you want a thinner batter)
3/4 cup buckwheat flour
1/4 cup almond flour
1 tbsp coconut sugar
2 tbsp melted coconut oil
1 tsp cinnamon
1 tsp baking powder
a pinch of salt
Directions
1: Start by whisking all of your wet ingredients in a bowl, then add in your dry ingredients and mix well until you have no lumps.
2: Heat a large skillet to medium heat (don’t go hotter than this) and grease it with some coconut oil or butter. Once the pan is hot, pour in a good sized portion of batter (about 1/4-1/3 cup). Immediately spread the batter around with a spoon, ladle, or crepe spatula if you’re fancy like that. I use a ladle to scoop, pour, and spread my batter; I find that it works well as a multi-purpose tool.
3: Your crepe should be ready to flip in a minute or less, one air bubbles start to form on the top and you can cleanly get a spatula underneath it, give it a flip and cook it for the same amount of time on the other side. Don’t be discouraged if you’re first crepe falls apart, the first one almost always is a little messy. Continue these steps until you run out of batter.
4: Pile your crepes high with your favorite toppings and enjoy! These also make a great on the go snack with some nut butter stuffed inside.
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