Buckwheat is the secret ingredient in this crepe recipe, giving it a subtle nuttiness, plus some extra nutrients. You can serve up a delicious stack of crepes paired with fresh fruit and maple syrup, and enjoy! Thinking about adding buckwheat to more recipes? Get some ideas from Buckwheat: The Nutrient-Packed Naturally Gluten-Free Star with Global Roots.
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Buckwheat is the secret ingredient in this crepe recipe, giving it a subtle nuttiness, plus some extra nutrients. You can serve up a delicious stack of crepes paired with fresh fruit and maple syrup, and enjoy! Thinking about adding buckwheat to more recipes? Get some ideas from Buckwheat: The Nutrient-Packed Naturally Gluten-Free Star with Global Roots.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1/3 cup gluten-free baking mix
- 2/3 cup gluten-free buckwheat flour
- 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 3 large eggs
- 5 tablespoons butter melted, plus more for pan
- 1/4 cup parsley, finely minced, optional
Instructions
- Whisk dry ingredients together in small bowl.
- In blender jar combine eggs, milk, and melted butter (and parsley if using).
- Add dry ingredients and blend well. If you let the batter sit in refrigerator before using, you will need to add ¼ cup additional water to lighten the batter.
- Heat 8″ crepe or non-stick pan to medium heat. Melt 1 tablespoon of butter (or oil) to coat the bottom of the pan, add ¼ cup batter, swirl to cover bottom of pan (don’t worry about air holes that develop as crepe is cooking); cook until edges start to turn brown and crisp, about two minutes.
- Gently flip and cook on second side only about 30 seconds until sheen is gone from the crepe.
- Stack with clean tea towels or wax paper between as they come out of the pan. Repeat, adding more butter for each crepe.
