Buckwheat Crepes | Buckwheat Crepes for Everyone: Gluten-Free and Delicious

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A delicious recipe for gluten-free buckwheat crepes. The slightly nutty taste of buckwheat gives this crepes the perfect touch and can be served as breakfast or dessert.
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Total time : 55 minutes
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A delicious recipe for gluten-free buckwheat crepes. The slightly nutty taste of buckwheat gives this crepes the perfect touch and can be served as breakfast or dessert.


What is buckwheat?

Buckwheat is not a form of wheat, but rather a seed from a flowering plant related to rhubarb and sorrel. Despite not being a member of the grass family, it is classified as a pseudocereal since it can be used and processed in the same way as grains such as wheat or rice.


Here you can find more information about the buckwheat
Gluten-free crepes


This Crepes basic recipe is made with buckwheat flour and is therefore gluten-free. Compared to
classic crepes with wheat flour, these are a bit thicker after they are boiled. But as usual, you can fill them with all your favorite ingredients and roll them up.

Buckwheat Crepes

A delicious recipe for gluten-free buckwheat crepes. The slightly nutty taste of buckwheat gives this crepes the perfect touch and can be served as breakfast or dessert.
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Course: Breakfast, Dessert
Cuisine: American, French, Japanese
Keyword: Buckwheat, Buckwheat crepes, crepes
Prep Time: 5 minutes
Cook Time: 20 minutes
Dough Resting Period: 30 minutes
Total Time: 55 minutes
Calories: 117kcal

Equipment Required

  • Blender, Frying pan, Oil, Oven

Ingredients

  • 2 Eggs
  • 240 ml Almonds or other milk
  • 130 g Buckwheat flour
  • 1 ELECTRICAL Coconut oil
  • 1 TLBourbone vanilla aroma
  • 1 ELECTRICAL Coconut blossom sugar or other sugar
  • 1/4 TL Salt
  • Toppings
  • 2 ELECTRICAL Almond butter
  • 2 TL Almonds chopped
  • 2 nectarines in discs

Instructions

  • Mix all ingredients in a blender or with a blender. If you don’t have this, use a snow broom. Let the dough rest at room temperature for 30 minutes.
  • Heat a frying pan with a tablespoon of oil or butter (I use coconut oil). Place a skinned spoon of the dough into the pan, pivot it until the dough is uniformly distributed on the pan bottom, and fry each side for about 1 minute golden brown.
  • Repeat this with the remaining dough.
  • Roll the crepes and spread the almond butter, chopped almonds and nectarine slices. You can also enjoy them with your favorite toppings.

Notes

If you don’t need all the dough, you can store it in the refrigerator for up to one day and make fresh crepes again.
Nut milk is thicker than cow’s milk. If the dough is too thick, you can add some water.
Nutrition Facts
Buckwheat Crepes
Amount Per Serving (10 g)
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0.03g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Sodium 4mg0%
Potassium 98mg3%
Carbohydrates 10g3%
Fiber 8g32%
Protein 4g8%
Vitamin A 13IU0%
Vitamin C 0.4mg0%
Calcium 151mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Buckwheat Crepes Dough Recipe

The recipe for buckwheat crepes is basically the same as for classic crepes. You should best stir ingredients in a blender, so the dough becomes much finer than when with the snow broom.


Ingredients you need:
Eggs, milk, buckwheat flour, coconut oil, vanilla, coconut blossom sugar, and salt.

Instructions

  • Mix all ingredients in the blender
  • and leave the dough for 30 minutes at room temperature standing. Heat a frying pan with oil or butter. Add a large spoon of dough, swing the pan so that the dough is distributed on the floor, and brate each page for 1 minute golden brown


Buckwheat Crepes

A delicious recipe for gluten-free buckwheat crepes. The slightly nutty taste of buckwheat gives this crepes the perfect touch and can be served as breakfast or dessert.



Serving Portion: 10 Crepes

Calories: 122 kcal


Ingredients

  • 2 Eggs
  • 240ml Almonds or other milk
  • 130g Beech wheat flour
  • 1 ELECTRICAL Coconut oil
  • 1TLBourbone vanilla aroma
  • 1 ELECTRICAL Coconut blossom sugar or other sugar
  • 1⁄4 TL Salt
  • Toppings
  • 2 ELECTRICAL Almond butter
  • 2 TL Almonds chopped
  • 2 nectarines in discs
buckwheat crepes

Preparation

  • Mix all ingredients in a blender or with a blender. If you don’t have this, use a snow broom. Let the dough rest at room temperature for 30 minutes.
  • Heat a frying pan with a tablespoon of oil or butter (I use coconut oil). Place a skinned spoon of the dough into the pan, pivot it until the dough is uniformly distributed on the pan bottom, and fry each side for about 1 minute golden brown.
  • Repeat this with the remaining dough.
  • Roll the crepes and spread the almond butter, chopped almonds and nectarine slices. You can also enjoy them with your favorite toppings.
buckwheat crepes


Notes

If you don’t need all the dough, you can store it in the refrigerator for up to one day and make fresh crepes again.
Nut milk is thicker than cow’s milk. If the dough is too thick, you can add some water.


Nutritional values

  • Energy: 122 kcal
  • Carbs: 14g
  • Protein: 4g
  • Fat: 5g
  • Of which saturated fatty acids: 1g
  • Cholesterol: 32 mg/kg
  • Sodium: 106 mg/kg
  • Potassium: 182 mg/kg
  • Of which: 2g
  • Of which sugar: 3g
  • Vitamin A: 140 IU
  • Vitamin C: 1.6 mg/kg
  • Calcium: 57 mg/kg
  • Iron: 1 mg/kg


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