Best Gluten Free Buckwheat Crepes Recipes

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

Ingredients

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

BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE

Basic Buckwheat Crepes- Vegan and Gluten-Free image

Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids

Provided by Jubes

Categories Breakfast

Time 45m

Yield 8 crepes, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup buckwheat flour
1/2 cup rice flour (use a finely milled flour)
1 tablespoon coconut oil (can use other oil of choice)
1 1/4 cups soymilk (can use other milk if wished)
2 teaspoons arrowroot or 2 teaspoons tapioca starch
1 pinch salt
oil, for pan frying

Steps:

Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
Add the coconut oil and a little of the milk, beating well with a wooden spoon.
Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
Cook until golden brown, flip and cook the other side.
Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.