Best 2 Gluten Free Buckwheat Crepes Recipes

Indulge in the delectable flavors of gluten-free buckwheat crepes, a culinary symphony of taste and texture. These crepes, crafted with the wholesome goodness of buckwheat flour, offer a symphony of flavors that will tantalize your taste buds. Within this culinary treasure trove, you'll find a treasure trove of delectable recipes, each offering a unique twist on this timeless classic. Embark on a culinary journey that embraces dietary restrictions without compromising on taste. Let your taste buds be captivated by the savory delights of the buckwheat and cheese crepes, where creamy cheese harmonizes with the earthy notes of buckwheat. Experience the vibrant flavors of the buckwheat and vegetable crepes, a colorful medley of fresh vegetables enveloped in a tender crepe embrace. For a sweet indulgence, embark on a taste adventure with the buckwheat and Nutella crepes, where the rich, velvety Nutella filling dances upon a delicate buckwheat canvas. And for a delightful twist, savor the buckwheat and fruit crepes, where seasonal fruits burst with sweetness against the backdrop of nutty buckwheat. Discover the versatility of buckwheat crepes as they effortlessly transform into both savory and sweet masterpieces, catering to every palate and occasion.

Let's cook with our recipes!

GLUTEN-FREE BUCKWHEAT CREPES

Gluten-Free Buckwheat Crepes image

Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.

Provided by Buckwheat Queen

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 12m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup milk
2 eggs
1 tablespoon vegetable oil
½ cup gluten-free all-purpose baking flour
3 tablespoons buckwheat flour
1 teaspoon butter, or as needed

Steps:

Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13 g, Cholesterol 67 mg, Fat 5.9 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.8 g, Sodium 45.2 mg, Sugar 2.5 g

BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE

Basic Buckwheat Crepes- Vegan and Gluten-Free image

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

Ingredients

1/2 cup buckwheat flour
1/2 cup rice flour (use a finely milled flour)
1 tablespoon coconut oil (can use other oil of choice)
1 1/4 cups soymilk (can use other milk if wished)
2 teaspoons arrowroot or 2 teaspoons tapioca starch
1 pinch salt
oil, for pan frying

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.

Tips:

To make gluten-free buckwheat crepes, you will need buckwheat flour, eggs, milk, water, salt, and butter. You can also add other ingredients, such as vanilla extract, sugar, or fruit.
Be sure to whisk the batter until it is smooth and there are no lumps.
Heat a lightly oiled pan or crepe maker over medium heat. Pour 1/4 cup of batter into the pan and swirl it around to coat the bottom.
Cook the crepe for 1-2 minutes per side, or until it is golden brown and cooked through.
Serve the crepes immediately with your favorite toppings, such as fruit, whipped cream, or chocolate sauce.

Conclusion:

Gluten-free 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 customized to your liking. With their nutty flavor and delicate texture, buckwheat crepes are a great option for people with gluten sensitivities or those who are looking for a healthier alternative to traditional crepes.