Indulge in these gluten-free buckwheat crepes that are not only delicious but also healthy. Made with nutritious buckwheat flour, these crepes are perfect for those with gluten sensitivities or those who want to try a new twist on a classic dish. With a light and airy texture, these crepes can be filled with sweet or savory toppings for a satisfying meal any time of the day. Prepare these crepes in just a few simple steps and impress your family and friends with this versatile and tasty gluten-free alternative.
Ingredients
- 1 cup buckwheat flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 1/2 cups almond milk
- 2 large eggs
- 2 tablespoons melted coconut oil
- 1 tablespoon honey or maple syrup (optional)
- Coconut oil or cooking spray, for greasing the pan
Directions
- In a large mixing bowl, whisk together the buckwheat flour, tapioca flour, and salt.
- Add the almond milk, eggs, melted coconut oil, and honey/maple syrup (if using) to the dry mixture. Whisk until well combined and smooth. Let the batter rest for 5 minutes to allow the flours to hydrate.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with coconut oil or cooking spray.
- Pour 1/4 cup of batter into the pan and swirl it around to create a thin and even layer. Cook for 1-2 minutes, until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, greasing the pan as needed.
- Serve the gluten-free buckwheat crepes warm with your choice of sweet or savory fillings, such as fresh fruit, Nutella, whipped cream, smoked salmon, or sautéed vegetables. Fold the crepes or roll them up and enjoy!
