Buckwheat crepes are extremely nutritious, high in fibre and gluten free as well. They can be made both sweet or savoury.
There are loads of recipes for buckwheat crepes online – using an array of different ingredients. I have found this one simple and it seems to work every time. The basic ingredients are the same for both sweet and savoury.
Basic ingredients:
- Buckwheat flour
- Plant based milk (I use soy)
- Ground flaxseed
For the savoury version:
Add salt, pepper and any other spice you like.
For the sweet version:
Add a sweetener and spices like cinnamon and or nutmeg.
Fillings:
Whatever takes your fancy.
In the pics above, the savoury filling is mushroom duxelles with wilted spinach, while for the sweet one I cooked up some chopped apple with cinnamon and cloves, and served it topped with vegan yoghurt and a drizzle of maple syrup.
Quantities:
This base mix makes about 6 medium sized crepes:
- 1 C buckwheat flour
- 2 C Soy milk
- 1 T ground flaxseeds
Add the appropriate spices and flavourings to taste.
For the sweet one use about 2 T of the sweetener.
Method:
Mix all ingredients well with a whisk.
Let the mixture rest for at least 30 mins.
You might have to add a little more of the liquid to get the right just pourable consistency.
Heat a nonstick frying pan over medium high heat.
Pour a soup ladle sized quantity into the hot pan and allow the mixture to spread out evenly.
Let cook till edges start to darken an lift slightly.
Using a spatula gently loosen the crepe.
Turn using spatula or toss if you are brave!
Let other side cook for a minute or so and remove.
And on to the next one.
Best eaten fresh and warm, so a good idea to plan and make your fillings in advance, and keep warm if necessary.
Bon Apetit!
