Wholesome Buckwheat Crepes (Savory or Sweet)
Delicious and versatile buckwheat crepes that can be enjoyed sweet or savory. This recipe is naturally gluten-free and offers dairy-free options, making it a wholesome choice for breakfast or any meal. Quick to prepare and cook, these crepes are perfect for any topping you can imagine!
Equipment
- Blender
- Nonstick Skillet
- Spatula
Ingredients
Crepe Batter Ingredients
- 5 tablespoons Butter (or coconut oil for a dairy-free option, divided: 2 tbsp melted for batter, 3 tbsp for cooking)
- 1 cup Buckwheat flour
- 1 1/4 cups Milk of choice (dairy milk, almond milk, or coconut milk beverage, at room temperature)
- 2 large Eggs (at room temperature)
- 2 tablespoons Besti Monk Fruit Allulose Blend (for a subtly sweet taste; use 1/4 cup if you prefer more sweetness, or omit entirely for savory crepes)
- 1 teaspoon Vanilla extract (omit for savory crepes)
- 1/8 teaspoon Sea salt (use 1/4 teaspoon for savory crepes)
Instructions
- Prepare the Batter: First, gently melt 2 tablespoons of butter (or coconut oil) in a small bowl using the microwave or a saucepan. Set it aside to cool slightly. In a blender, combine the buckwheat flour, your preferred milk, room-temperature eggs, sweetener (if making sweet crepes), vanilla extract (if making sweet crepes), and sea salt. Pour in the slightly cooled melted butter. Blend for about 30 seconds until the batter is smooth and well combined. Tip: The batter should be quite thin, like heavy whipping cream. If it seems too thick, just add a tiny splash more milk; if too thin, a tablespoon or two of buckwheat flour can help.
- Heat Your Pan: Place an 8-inch nonstick skillet over medium heat and allow it to get thoroughly warm. Add about 1/2 tablespoon of butter to the pan, tilting it to ensure the entire surface is lightly coated.
- Cook the Crepes: Pour about 1/4 cup of the batter into the hot pan. Immediately swirl the pan in a circular motion to spread the batter thinly and evenly across the bottom. Let it cook for approximately 1 minute, until the bottom is beautifully golden and the crepe looks set.
- Flip and Finish: Carefully slide a long, thin spatula under the crepe and gently flip it over. Cook for another 30-60 seconds on the second side until it's also golden.
- Repeat: Continue with the remaining batter, adding another 1/2 tablespoon of butter to the pan for every two crepes you cook to keep them from sticking. Serve your fresh, wholesome crepes right away with your favorite savory or sweet toppings!
Notes
Nutrition Information (per serving):
Calories: 190
Total Carbs: 15.8g
Net Carbs: 13.6g
Fats: 12.7g
Protein: 4.6g
Calories: 190
Total Carbs: 15.8g
Net Carbs: 13.6g
Fats: 12.7g
Protein: 4.6g
