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These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
2
Yield:
6 large crepes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

283 calories; protein 9.7g; carbohydrates 54.1g; fat 3.8g; cholesterol 93mg; sodium 336mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
02/15/2012
I forgot to add the necessary 1 tsp ground flax seeds in this recipe. You can use maple syrup instead of brown sugar which is what I prefer to do. you can also use rice milk or your milk of choice if desired but they may give different effects due to their consistency. Read More
(8)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2012
I forgot to add the necessary 1 tsp ground flax seeds in this recipe. You can use maple syrup instead of brown sugar which is what I prefer to do. you can also use rice milk or your milk of choice if desired but they may give different effects due to their consistency. Read More
(8)
Rating: 4 stars
12/18/2013
These are really good. It's a different taste but a welcomed different taste. They go really well with sunflower butter spread on them! Read More
(4)
Rating: 4 stars
03/24/2013
Loved the flavor but had huge problems with texture. Added more water but was afraid to add too much. Never got it to pour and even spreading was difficult. They were not pretty but I will work on it as the taste was great. Served with my usual crepe filling of cream cheese and sour cream mixed with a bit of powdered sugar and some thawed blueberries. Edit: I tried again adding another egg and 2 T ground flax. Still difficult to work into a "crepe" so I made them "pancakes" instead. Read More
(3)
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Rating: 5 stars
03/14/2012
I used honey instead of sugar and omitted the salt. This was my first time making crepes and found them easy to make with this recipe! I love the use of buckwheat! Read More
(3)
Rating: 5 stars
08/05/2013
Even my picky eater asked for seconds! Instead of flipping them a second time I spread them with peanut butter and a layer of sliced banana so the filling would be warm. I'll probably try them again without the sugar in place of tortillas. (Gluten free corn tortillas just aren't doing for me.) Read More
(2)
Rating: 5 stars
01/28/2014
I don't have much time in the morning & I prefer a breakfast that can be made faster than this one but it was good! The recipe for 1 made three pancakes but no where in the recipe did it indicate that! None of the "similar" recipes are gluten-free so they are not really similar. Read More
(1)
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