Buckwheat Crepes Recipe Gluten Free

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GLUTEN-FREE BUCKWHEAT CREPES



Gluten-Free Buckwheat Crepes image

Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.

Provided by Buckwheat Queen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 12m

Yield 6

Number Of Ingredients 6

1 cup milk
2 eggs
1 tablespoon vegetable oil
½ cup gluten-free all-purpose baking flour
3 tablespoons buckwheat flour
1 teaspoon butter, or as needed

Steps:

  • Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
  • Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13 g, Cholesterol 67 mg, Fat 5.9 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.8 g, Sodium 45.2 mg, Sugar 2.5 g

HEAVENLY GLUTEN-FREE BUCKWHEAT CRêPES



Heavenly Gluten-Free Buckwheat Crêpes image

Gluten-free buckwheat crepes are a delicious and nutritious alternative to gluten-free crepes made with refined flours.

Provided by Teri Gruss, MS

Categories     Breakfast     Brunch     Dessert

Time 20m

Number Of Ingredients 7

1 1/4 cups milk (or dairy-free substitute like organic canned coconut milk )
3 large eggs
4 tablespoons butter (melted, or light olive oil)
3/4 cup gluten-free buckwheat flour
1/4 gluten-free all-purpose flour mix
1/2 teaspoon salt
2 teaspoons olive oil (divided, for cooking)

Steps:

  • Gather the ingredients.
  • Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined.
  • In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt.
  • Add to liquid in blender and pulse just until combined and smooth.
  • Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
  • Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.
  • Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
  • Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
  • Cook the crêpe for about 1 minute. The crepe should be barely moist on top.
  • Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down.
  • Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate.
  • Repeat with the remaining batter.
  • Serve with filling and enjoy!

Nutrition Facts : Calories 159 kcal, Carbohydrate 13 g, Cholesterol 88 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 179 mg, Sugar 2 g, Fat 10 g, ServingSize 8 8-inch crêpes (8 servings), UnsaturatedFat 0 g

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