A wonderful, delicious breakfast, lunch or dinner! We love crepes around here! The combination of flours I've used here work really well together. The addition of rich buckwheat flavor in combination with other flours gives a hearty taste without seeming overwhelming. I've made crepes using all or mostly all buckwheat flour before, and they're nice with savory fillings, but the flavor tends to be a bit too strong for my preference. Dinner guests had rave reviews for these crepes, too! The crepes even worked well using them in lieu of tortillas and whipping up quesadillas for the kids. They were terrific! Enjoy!
Heat crepe pan over medium-high heat. I use it to melt the butter.
Blend together until smooth. I use a stick blender.
4 eggs
2 cups milk
2/3 cup cold water
1/2 cup arrowroot starch (or cornstarch, if you don't have arrowroot starch)
1/2 cup cornstarch (or you can replace with an additional 1/2 cup buckwheat flour)
1/2 cup buckwheat
1/2 cup brown rice
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 Tbsp melted butter
Add about 1/4 - 1/3 cup batter to pan, swirling so it spreads evenly and thinly over crepe pan. Cook until it looks dried on one side. Flip and cook briefly on the other side until crepe is fully finished. Slide onto a plate and repeat with remaining batter, stacking crepes directly on top of one another until done.
Serve with sweet or savory fillings. My kids love them with nutella, banana and whipped cream after they've had their savory-filled crepe. One savory crepe idea is shown below. Enjoy!
Hearty Gluten-Free Crepes with buckwheat flour!
Gluten-Free Hearty Crepes
Makes 24Heat crepe pan over medium-high heat. I use it to melt the butter.
Blend together until smooth. I use a stick blender.
4 eggs
2 cups milk
2/3 cup cold water
1/2 cup arrowroot starch (or cornstarch, if you don't have arrowroot starch)
1/2 cup cornstarch (or you can replace with an additional 1/2 cup buckwheat flour)
1/2 cup buckwheat
1/2 cup brown rice
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 Tbsp melted butter
Add about 1/4 - 1/3 cup batter to pan, swirling so it spreads evenly and thinly over crepe pan. Cook until it looks dried on one side. Flip and cook briefly on the other side until crepe is fully finished. Slide onto a plate and repeat with remaining batter, stacking crepes directly on top of one another until done.
Serve with sweet or savory fillings. My kids love them with nutella, banana and whipped cream after they've had their savory-filled crepe. One savory crepe idea is shown below. Enjoy!
Throw some sharp cheddar, cooked chicken, and roasted veggies inside a crepe and heat for a delicious sandwich!
A hearty crepe filled with roasted veggies, meat & cheese served along with salad for a full meal.
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