Gluten Free Buckwheat Crepes Recipes

GLUTEN-FREE BUCKWHEAT CREPES

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.

HEAVENLY GLUTEN-FREE BUCKWHEAT CRêPES

Steps:

• Gather the ingredients.
• Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined.
• In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt.
• Add to liquid in blender and pulse just until combined and smooth.
• Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
• Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.
• Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)
• Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
• Cook the crêpe for about 1 minute. The crepe should be barely moist on top.
• Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down.
• Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate.
• Repeat with the remaining batter.
• Serve with filling and enjoy!