Heavenly Gluten Free Buckwheat Crêpes Food

5-INGREDIENT BUCKWHEAT CREPES

Steps:

• To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
• Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
• Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
• Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
• Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
• Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! My preferred is vegan butter, berries, maple syrup, and banana. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
• Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.

GLUTEN-FREE BUCKWHEAT CREPES

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.

VEGAN BUCKWHEAT CREPES

Steps:

• Add all of the ingredients to a large mixing bowl and whisk together until well combined and any clumps have been broken up. The batter should be pourable but not watery. If it is too thin, add a bit more flour, if it is too thick, add a bit more water
• Heat a small non-stick pan or crepe pan over medium heat and grease with a small amount of oil or use some non-stick cooking spray. Depending on your pan, you may not need any oil or cooking spray.
• Once the pan is hot pour ¼ cup of the batter and rotate the pan to spread the batter in one even layer in the pan.
• Let cook until the top appears bubbly and the edges of the crepe are dry. Then carefully flip and cook for 1-2 minutes more on the other side.
• Repeat until you've used up all the batter.
• Serve with your favourite crepe fillings like fresh fruit, whipped cream, chocolate, syrup or caramel sauce.

BUCKWHEAT CRêPE MADAMES

Steps:

• Mix the flour, 1 egg, the milk and a pinch of salt in a jug or bowl. Set aside for 30 mins, or up to 3 hrs. Mash together the mustard, cream and cheese in another bowl. Heat the oven to 200C/180C fan/gas 6, and line two baking trays with baking parchment or foil.
• Melt the butter in a large frying pan, then once foaming, add enough batter to just cover the pan, swirling it to cover the surface in a thin layer (pour any excess back into the batter bowl). Cook until the surface is set and the underside is browning, carefully flip and cook for another minute or 2, then take off the heat.
• Spoon a quarter of the cheese mixture onto the middle of the pancake, using the spoon to create space in the centre to hold an egg. Crack one into the space and lay a few pieces of ham around the edges. Fold each side of the pancake in towards the centre to make a square. Cook in the pan for another 30 secs-1 min, then transfer to a baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the egg whites are set. Serve with fried mushrooms or wilted spinach, if you like.