Buckwheat Crepes (with Vegan Option)
Buckwheat crepes are soft and delicious, perfect with savoury as well as sweet fillings. These naturally gluten-free, nutritious crepes are made using 5 ingredients and come together in minutes. This post includes tips for making vegetarian as well as vegan crepes.
Servings 7 crepes
Calories 40kcal
Equipment
- Whisk and bowl or blender
- Large plastic/silicone spatula
- 10inch/25cm non-stick crepe pan
- Cup with spout optional
Ingredients
- 1 cup+1tbsp buckwheat flour whole wheat/wholemeal
- 2 cups milk
- 1 large egg or 4 tsp flaxseed meal/ground flaxseed, see Instructions
- 2 tablespoons vegetable oil
- ¼ teaspoon fine sea salt
Instructions
- Combine ingredients: To a mixing bowl add the flour, salt, egg and oil. If using butter omit the oil, but don’t add the butter at this stage.Alternatively place all the ingredients, including the milk, in a blender.
- Add milk: Start slowly pouring in the milk (using a cup with a spout is helpful) whisking all the time to avoid lumps. Continue until all the milk has been incorporated and the mixture is smooth. (Whisk in the melted butter, if using).Alternatively puree the ingredients in a blender until velvety smooth.If you’ve made the batter using a whisk and it’s not completely smooth (this can sometimes happen) simply use a stick blender to get rid of the lumps (or pour the mixture into a blender and puree).
- Rest batter: Set the mixture aside for 15-20 minutes.
- Cook crepes: Heat your pan (use medium heat) then coat with cooking spray. Pour the batter (a little more than ⅓ cup/80-90ml) into the centre of the pan and swirl the pan gently to spread the mixture evenly. Cook the crepe over a medium heat for about 2-2½ minutes then using a spatula go around the edges lifting them off the pan. Next slide the spatula under the crepe and flip it over (or carefully lift one side of the crepe with your fingertips and flip over). Cook for 1½-2 minutes then place on a large plate. Repeat for each crepe.
Vegan buckwheat crepes
- 1. To a mixing bowl add the flour (1 cup/125g), salt, oil and 4 teaspoons of ground flaxseed.2. Start slowly pouring in the milk (unsweetened almond milk works well) whisking all the time until completely incorporated and the batter is smooth. Alternatively place all the ingredients in a blender and puree until smooth.3. Set aside for 15-20 minutes, then make the crepes (as per Instructions above).
Notes
- Equipment: For best results I recommend using a non-stick crepe pan. Your crepes will be easier to flip over and won’t tear.
- How much batter to use: Using a standard sized crepe pan (10 inch/25-26 cm in diameter) you will need a little less than ½ cup (approx. 80-90 ml) of the batter for each crepe.
- Frying: Cook the buckwheat crepes over a moderate heat. If they brown too quickly lower the heat a little. Add the cooking spray after you’ve heated the pan (it will burn if you spray the pan too soon) then immediately ladle the batter onto the pan.
- Serving: Best served warm.
- Storing: Once cooled keep covered to prevent drying. Leftover crepes can be refrigerated for up to 2 days.
- Reheating: Reheat in a microwave.
- Make ahead: You can prepare the batter in advance, cover tightly with plastic wrap or pour into an airtight container and refrigerate overnight. Stir before use. If the batter seems thicker than the previous day or doesn’t spread easily in the pan add a small amount of milk to adjust the consistency.
- Freeze: Separate the crepes with parchment paper, wrap tightly or place in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition
Serving: 1crepe | Calories: 40kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 117mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 166IU | Calcium: 89mg | Iron: 0.1mg