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!)