Buckwheat Crêpes
For breakfast or lunch? Sweet or Savory? The French Buckwheat Crêpe has proven itself to be a classic and a favorite, for people all across the world. Now you can enjoy them gluten-free.
Buckwheat isn’t all that popular in the USA…not just yet… but here are some convincing facts about, why you should consider including it in your pantry.
It's known in other parts of the world as grano saraceno (Italy), sarrasin (France), grechka/kasia (Russia), but here in the USA, we know it as buckwheat. Originating from the area between Southwest China and the Himalayan region, it has proven itself to be a dietary staple throughout the globe, being eaten for breakfast, lunch and dinner.
Newly discovered archeological research and bee pollen analysis reports that the first historical documentation for buckwheat in Europe was discovered in the Netherlands. Some countries enjoy buckwheat in noodle form, crepes, pancakes, breads, and porridge.
The best thing about Buckwheat is that not only is it gluten-free, it's also grain-free. That’s right. It's not a grain, it's a seed loaded with protein, lysine, magnesium, flavonoids, and all essential amino acids, but BEST of all… it is ridiculously simple to cook up in any form!
Once you’ve made the crêpes, you’re going to want to quickly fill with your favorite ingredients, and then either roll or fold! I’ve included some ideas down below, so please do let me know what you and your closest people thought of them!
If you do happen to have any leftovers, stack them on top of each other and roll them up in either parchment paper or saran wrap. Store them in your refrigerator for up to four days. When you’re ready to reheat, warm up a skillet, add the crêpe and warm it up for a minute. It will be nice and pliable for you to use.
This recipe was inspired by my first Buckwheat Crêpe recipe that appeared in my Gluten-free Delicious, ebook, available on Amazon.com
If you make this, tag me #purefreshdaily to be featured!
tags: #glutenfree #grainfree #buckwheat #crepes #breakfasts #purefreshdaily
My recipe makes 8 medium-sized crepes
Ingredients
4 whole eggs
3/4 cup of your choice milk (dairy-free options work fine)
1/2 cup of buckwheat flour
1/4 cup potato starch
2 teaspoons of gluten-free vanilla extract
1/8 teaspoon of sea salt
1 tablespoon of maple syrup or honey
1 tablespoon of fat or oil (I use ghee)
Note: You will need an additional 2-4 teaspoons of your choice oil or fat to cook the crêpes. I use beef tallow.
How To
Add all the ingredients to a blender and pulse until a batter is achieved.
Set aside and prepare your fillings. Once fillings are ready, set them aside to make your crêpes.
In a medium-sized skillet, warm up one teaspoon of oil (or ghee or butter): swirl skillet to distribute and evenly coat the skillet. Keep the heat on medium to low.
Measure 1/3 cup of batter and pour into skillet. Immediately swirl the skillet to distribute evenly. Cook for 2-3 minutes, then flip the crêpes to cook the other side for a few minutes. Repeat steps with the remaining batter.
Serve crêpes while warm. You can use the crêpes as a cone and fill them, or fold and top with your chosen toppings.
Ideas for Sweet Dessert Crêpes:
fresh fruits
fresh berries
yogurt
sweet whipped cream
ice cream
chocolate sauce
jam or jelly
Ideas for Savory Meal Crêpes:
bacon
lunch meat slices
poached eggs
fried eggs
mixed greens
diced chicken
avocado slices
tomato slices
cheese slices
pickled red onions
Looks incredible!