Best 2 Basic Buckwheat Crepes Recipes
Buckwheat crepes, also known as galettes, are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are made with buckwheat flour, which gives them a nutty flavor and a slightly chewy texture. Buckwheat crepes can be filled with a variety of savory or sweet ingredients, making them a perfect option for any occasion.
This collection of buckwheat crepe recipes offers a variety of options to choose from. You'll find classic recipes like the Basic Buckwheat Crepes, which can be filled with anything from ham and cheese to Nutella and fruit. There are also more creative recipes like the Savory Buckwheat Crepes with Mushrooms and Spinach, which are perfect for a light lunch or dinner. And for those with a sweet tooth, the Buckwheat Crepes with Berries and Cream are a delightful treat.
No matter what your taste, you're sure to find a buckwheat crepe recipe in this collection that you'll love. So gather your ingredients and get ready to enjoy this delicious and versatile dish!
BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE
Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids
Provided by Jubes
Categories Breakfast
Time 45m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
BASIC BUCKWHEAT CREPES
Provided by Marlena Spieler
Categories Milk/Cream Egg Breakfast Brunch Quick & Easy Low Cal Mother's Day New Year's Day Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
- Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Tips:
- Use a non-stick pan: This will help prevent the crepes from sticking and tearing.
- Heat the pan over medium heat: If the pan is too hot, the crepes will cook too quickly and become dry. If the pan is too cool, the crepes will not cook evenly.
- Use a thin layer of batter: This will help the crepes cook quickly and evenly.
- Spread the batter evenly in the pan: This will help the crepes cook evenly.
- Cook the crepes for 1-2 minutes per side: The crepes should be golden brown on both sides.
- Serve the crepes immediately: Crepes are best served warm.
Conclusion:
Buckwheat crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of sweet or savory fillings. With a little practice, you can make perfect buckwheat crepes every time.
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