Gluten Free Easy Buckwheat Crepe Recipe

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Gluten-Free buckwheat crepes can be served with a sweet or savoury filling. The tasty crepes are ultra-thin pancakes that are low in calories. Serve them up with yogurt and berries for breakfast or spinach with cheese for lunch or light dinner. The delicious crepes are satisfying and light with a mild nutty flavour. One of our favourite savoury fillings is steamed asparagus, prosciutto, and cream cheese


  • 3 large eggs
  • 1 ¼ cups milk or dairy-free substitute (coconut, almond, rice)
  • 4 Tbsp. extra virgin olive oil plus some for brushing
  • ¾ cup buckwheat flour
  • ¼ cup white rice flour
  • ¼ tsp. sea salt
  • Instructions

  • Add eggs, milk and olive oil into a blender and blend
  • Add dry ingredients and blend until smooth
  • Cover and refrigerate batter for a minimum of 4 hours or overnight
  • Heat crepe pan or non-stick frying pan over medium heat. Brush the pan with oil. Do this before making each crepe
  • Pour ¼ cup of batter into the pan and swirl the batter until the bottom of the pan is covered. Cook for 2 minutes or as soon you can loosen the edges of the crepe with a thin spatula. Flip the crepe upside down and cook another minute. Transfer cooked crepes onto a plate stacking them on top of one another
  • Serve with the desired filling, such as; whip cream, berries, yogurt, maple syrup, marmalade, spinach and cheese, steamed asparagus eggs, mushrooms or cream cheese
  • Note; When it comes to making crepes, it is important to rest the batter for few hours for best results. The flour will absorb the liquids, and the crepes come out light and ready for your favourite filling. If you find the batter too thick add a tablespoon of milk or as needed

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