Wholesome Buckwheat Crepes Food

BUCKWHEAT CREPES

Steps:

• Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
• Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
• Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
• Serve with assorted fillings.
• Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

QUICK AND EASY SAVORY BUCKWHEAT CREPES WITH SPINACH AND FETA

Steps:

• 1. Chop and prepare the peppers and herbs and put to one side. 2. Place the flour and salt into a large bowl. 3. Whisk the egg together with 300ml water, before whisking both into the flour - in slowly to ensure you get a smooth, thin batter. 4. Leave to rest for 10 minutes (I promise it's worth the wait!) and then whisk again. 5. Heat a large non stick frying pan over a high heat and a little coconut oil. 6. Pour a large ladleful of the mixture and tilt the pan quickly as you would a normal pancake, spreading the mixture out to a thin circle. 7. Cook for 2-3 minutes, until the edges begin to curl and then flip over and cook for another minute. 8. When the crepe has turned a lovely colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the best results). 9.Quickly wilt the spinach and mix with the peppers, spooning the filling along the middle of each warm crepe. Top with some crumbled feta, fresh herbs, a good pinch of black pepper and a squeeze of lemon, before folding the sides over and digging in! 1. Chop and prepare the peppers and herbs and put to one side. 2. Place the flour and salt into a large bowl. 3. Whisk the egg together with 300ml water, before whisking both into the flour - in slowly to ensure you get a smooth, thin batter. 4. Leave to rest for 10 minutes (I promise it's worth the wait!) and then whisk again. 5. Heat a large non stick frying pan over a high heat and a little coconut oil. 6. Pour a large ladleful of the mixture and tilt the pan quickly as you would a normal pancake, spreading the mixture out to a thin circle. 7. Cook for 2-3 minutes, until the edges begin to curl and then flip over and cook for another minute. 8. When the crepe has turned a lovely colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the best results). 9.Quickly wilt the spinach and mix with the peppers, spooning the filling along the middle of each warm crepe. Top with some crumbled feta, fresh herbs, a good pinch of black pepper and a squeeze of lemon, before folding the sides over and digging in!
• 1. Chop and prepare the peppers and herbs and put to one side. 2. Place the flour and salt into a large bowl. 3. Whisk the egg together with 300ml water, before whisking both into the flour - in slowly to ensure you get a smooth, thin batter. 4. Leave to rest for 10 minutes (I promise it's worth the wait!) and then whisk again. 5. Heat a large non stick frying pan over a high heat and a little coconut oil. 6. Pour a large ladleful of the mixture and tilt the pan quickly as you would a normal pancake, spreading the mixture out to a thin circle. 7. Cook for 2-3 minutes, until the edges begin to curl and then flip over and cook for another minute. 8. When the crepe has turned a lovely colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the best results). 9.Quickly wilt the spinach and mix with the peppers, spooning the filling along the middle of each warm crepe. Top with some crumbled feta, fresh herbs, a good pinch of black pepper and a squeeze of lemon, before folding the sides over and digging in!

GLUTEN-FREE BUCKWHEAT CREPES

Steps:

• Prepare your toppings of choice.
• Combine all ingredients in a blender and pulse together until smooth and well combined. (if you don't have a blender you can use a hand mixer) Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. (Batter should be similar in consistency to heavy cream.)
• As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stove top. Use a pastry brush to brush your pan lightly with butter between crepes.
• Lightly spread a layer of butter on the pan and preheat for a few minutes on medium- medium high heat until the pan is quite hot and the butter is sizzling.
• Measure about a 1/3 cup of crepe batter. Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage.
• Replace the pan on the burner and cook the crepe on the first side for approx a minute or a minute and a half. The top of the crepe will lose its shiny appearance as it cooks and this is a good indication for when to flip.
• Muster your courage and flip the crepe with a long spatula (such as a fish spatula if you have one) and cook for 15-30 seconds on the second side.
• Set aside cooked crepes on a plate and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

WHOLESOME BUCKWHEAT CREPES

Steps:

• Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
• Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
• Lightly grease a skillet and place over medium heat.
• Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
• Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.

BUCKWHEAT CRêPES

Steps:

• Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
• Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
• Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.
• Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

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.

CHOCOLATE BUCKWHEAT CRêPES WITH CAPPUCCINO GANACHE

Steps:

• 1. To make the cappuccino ganache, heat the ingredients together in a heavy-based saucepan over very low heat until melted. Whisk together until smooth and set aside. Reheat just before serving if necessary. 2. To make the pancakes, whisk all of the ingredients together until you have a smooth batter. 3. Heat a little dollop of butter or coconut oil in a nonstick pan and pour in about ¼ cup of the mixture at a time. Swirl the pan to spread the mixture out as thinly as possible, and when bubbles rise on the surface of the pancake and the underside is lightly golden, flip and cook on the reverse side, also until lightly golden. It takes about 3-4 minutes per pancake. Set the cooked pancakes aside on a warmed dinner plate, and continue until you have used up all the batter. 4. Serve with the warm cappuccino ganache and top with fruit and toasted nuts. Notes To cook these as fluffier American-style pancakes, add in ½ tsp baking powder to the batter. To make yoru own buckwheat flour at home, blitz 1 cup whole buckwheat in your food processor until fine, then pass through a sieve to remove any extra lumps. Photo Credit @Curtis Gallon

BUCKWHEAT CREPES

Steps:

• In a large bowl whisk together all the ingredients until smooth.
• Heat a crepe pan over medium heat, add a little coconut oil and when hot add ¼ cup of batter. Let it cook until lots of bubbles appear on the top, then flip over carefully and cook a further 2-3 minutes on the other side. These take longer to cook than basic crepes or pancakes and are more fragile, so be careful when flipping.
• Repeat with remaining mixture and serve with your favourite toppings, we had yoghurt and strawberries.

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.

3 INGREDIENT GLUTEN FREE BUCKWHEAT WRAPS

Steps:

• In a measuring jug, whisk an egg. {For a vegan option, make a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for a few minutes to let the mixture get to gel consistency.
• Add the flour, salt, milk and water to the jug and mix well until smooth batter forms.
• Leave in the fridge for at least 10 minutes whilst you're preparing the filling for the wrap. Alternatively, keep the batter in the fridge overnight and use the morning after. If the batter is too thick the next morning (or you prefer your wraps a little thinner) add a few tablespoons of water (one at a time) to thin it out. You're looking for a slightly runny batter consistency (if you make it too thin, the wraps will turn out more like crepes).
• Grease the pan with a little oil and heat over medium heat. Pour around 1/4 cup of batter, swirl round the pan and cook for a couple of minutes on each side.

WHOLESOME BUCKWHEAT CREPES

Steps:

• Soak buckwheat groats in double the amount of water for 4 hours or overnight (you can get away with soaking them for 1 1/2 hours but they`re better after 4 hours of soaking). Rinse them once or twice during soaking if possible.
• When it comes time to using them, drain and rinse the buckwheat groats very well. Put all ingredients into a blender and blend until smooth.
• Preheat a greased skillet on medium heat or almost medium heat. Pour 1/4-1/3 cup batches of crepe mixture in your skillet (do so with the skillet off the heat and swirl mixture around quickly to distribute, then stick it back on the hot stove). Cook for about 2 minutes then flip and cook other side until cooked. Flip a last time for a dozen seconds and serve hot.

BASIC BUCKWHEAT CREPES

Steps:

• Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
• Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.

WHOLESOME BUCKWHEAT CREPES

Steps:

• Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
• Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
• Lightly grease a skillet and place over medium heat.
• Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
• Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.