GLUTEN-FREE BUCKWHEAT CREPES
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
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
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Badal Umrani
[email protected]I'm not a big fan of buckwheat, but I thought I would give these crepes a try. I was pleasantly surprised by how much I liked them! The buckwheat flavor was subtle, and the crepes were light and fluffy. I served them with a variety of fillings, and t
Romi Romi
[email protected]These crepes were really good! I loved the buckwheat flavor, and they were so light and fluffy. I served them with a variety of fillings, including fruit, vegetables, and cheese, and they were all delicious.
Danish Mudser
[email protected]I'm not sure why, but my crepes kept sticking to the pan. I tried greasing the pan with butter, but it didn't help.
Candice Howard
[email protected]These crepes were a bit too eggy for my taste. I think I would have liked them better if I had used less eggs in the batter.
Zehra Batool
[email protected]I've never made crepes before, but these were surprisingly easy to make. I followed the recipe exactly, and they turned out perfectly. I served them with a variety of fillings, and they were all delicious.
Suraiya Munni
[email protected]These crepes were really easy to make, and they turned out great! I served them with a simple filling of butter and sugar, and they were delicious.
ISMAIL Adem
[email protected]I'm not sure what I did wrong, but my crepes turned out really thick and rubbery. I think I might have overmixed the batter.
Mubhsar Rajpoot
[email protected]These crepes were delicious! I loved the buckwheat flavor, and they were so light and fluffy. I served them with a variety of fillings, including fruit, vegetables, and cheese, and they were all delicious.
Babla
[email protected]I had a hard time getting the crepes to cook evenly. Some of them were overcooked while others were still undercooked.
Jessica Baloyi
[email protected]These crepes were a bit bland for my taste. I think I would have liked them better if I had added some more spices to the batter.
Ashley R
[email protected]I've made these crepes several times now, and they're always a hit. They're so versatile, and I love that I can use them for both sweet and savory dishes. My favorite way to serve them is with a simple filling of ham and cheese.
Destinee Davis
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort. They were so light and airy, and the buckwheat flavor was really unique. I served them with a sweet filling of fruit and yogurt, and they were perfect.
MD Kamrul Bissash
[email protected]I'm not a huge fan of buckwheat, but I was pleasantly surprised by these crepes. They were surprisingly light and flavorful. I served them with a savory filling of mushrooms and cheese, and they were delicious.
Mdtuyelahmedjj# Ahmedjijiji
[email protected]I've been looking for a gluten-free crepe recipe that actually tastes good, and this one is it! The crepes were easy to make and turned out beautifully. I'll definitely be making these again.
Rachel Nkatha
[email protected]These buckwheat crepes came out perfectly! They were light and fluffy, with a slightly nutty flavor. I served them with fresh berries and whipped cream, and they were a hit with my family.