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Next time I will double the batch because these didn’t last!  I would like to freeze some to see how they hold up.
Buckwheat has a very characteristic flavour. It’s earthy and bold.   It’s also one of the few gluten free flours that is sturdy enough on it’s own – no need to add starch or gum.
My son ate his crepes with syrup, my husband and I rolled them up with preserves.

These would make great gluten free sandwich wraps too.

Gluten-free Buckwheat Crepes

  • 1/2 cup buckwheat flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp egg replacer whisked into 2 Tbsp warm water
  • 1 cup hemp milk (or any milk of your choice)
  • 1 Tbsp oil

Whisk together the flour, salt, cinnamon, ‘eggs’, and milk.  It will be very thin.

Heat a non-stick pan or crepe maker over med/high heat.

Lightly brush the pan with oil.

Use 1/4 cup batter and swirl it around so that you have a very thin ‘pancake’.

Once it’s almost cooked right through, loosen the edges with a  spatula and flip the crepe to brown the other side.

(I will post a photo next time I make them.  Last time they disappeared before I could shoot them!)