Gluten-Free Buckwheat Crêpes – Simple & Healthy
These simple and healthy Gluten-Free Buckwheat Crêpes are made from whole buckwheat grain rather than buckwheat flour. The buckwheat is soaked, blended with water, salt, and a little oil to create a naturally gluten-free batter, then cooked into thin, tender crêpes. With just a few simple ingredients, they make a nourishing and versatile meal that can be enjoyed with either sweet or savoury fillings.
What is buckwheat:
Buckwheat is a little different from most grains because, despite its name, it isn’t actually wheat at all. It’s a naturally gluten-free seed that’s often used like a grain. You can cook it as porridge, add it to salads, use it in pancakes and crêpes, or grind it into flour for baking.
It has a lovely earthy, slightly nutty flavour and is quite filling, making it a great addition to everyday cooking.
Benefits of buckwheat:
Buckwheat is a wonderfully nourishing food and a great addition to a healthy, varied diet. It’s naturally gluten-free and rich in fibre, which can help support good digestion and keep you feeling full and satisfied. It also provides a good amount of plant-based protein and contains all nine essential amino acids. Buckwheat is a good source of minerals such as magnesium, manganese, copper and iron, and it contains natural antioxidants, including rutin. With its combination of fibre, protein and complex carbohydrates, buckwheat makes a filling and wholesome choice for everyday meals.
What You’ll Need to Make Buckwheat Crêpes:
For 4 Crêpes you will need:
- 1 cup of buckwheat
- 1 tsp of salt
- 2 tbsp of oil
- A blender
- Two medium bowls
- A pan
How to Make the Buckwheat Crêpe Batter:
Pour the buckwheat into a bowl, wash it and cover it with water, and leave it for 8 hours or overnight.
Past the soaking time, use a sieve to take the excess water into another bowl, and set the soaking water aside.
Pour the buckwheat into a blender with the oil and the salt.
Blend for a few minutes until you have a pancake consistency; if it is too thick, add a bit of the soaking water.
I like passing the batter into a jug for easy pouring into the pan.
Cooking Your Buckwheat Crêpes
Heat a pan, then reduce the heat to medium and pour the batter into it.
Cook one side until it looks ‘dry’ then flip and cook the other side until golden brown.
Serve with a filling of your choice.
My Favourite Buckwheat Crêpe Fillings:
Tofu, spring onion, a few drops of soya sauce, and sesame seeds.
Miso paste, avocado and basil.
Humus, greens and shredded carrots.
Notes:
You can keep the batter in the fridge for a day.
You can freeze these pancakes
