Gluten free buckwheat crêpes made with hearty buckwheat flour make for a more savory bite.
We have, in fact, made gluten free crêpes before, and they were fabulous. But gluten free buckwheat crêpes are something special in their own right.
Buckwheat has serious nutritional benefits (packed with essential amino acids and plenty of fiber), and if you use just the right amount, its earthy taste shines without overpowering these delicate crêpes.
The buckwheat flour adds a heartiness and toothsome bite, plus added nutrition, that you can't get with straight up all purpose gluten free flour (remember to use the xanthan gum free gluten free flour blend, though, or the batter will not be pourable).
If you haven't yet made gluten free crêpes, it's time to see how easy it really is. Just a few ingredients, and you're moments away from a quick & easy breakfast, lunch or dinner.
Try it with just some baby spinach and shaved Parmesan for breakfast, or wrap some sliced turkey and cheese for a quick lunch. Smoked salmon and brie cheese wrapped in one of these gluten free buckwheat crêpes are heavenly.
Gluten free buckwheat crêpes can easily be served sweet or savory, but my favorite way is savory. The buckwheat is nicely balanced here with our basic gluten free flour blend, and a touch of sugar takes away any bitterness that might come along with all that earthy nutrition.
Gluten Free Buckwheat Crêpes
3/4 cup (105 g) xanthan gum free gluten free flour blend
1/2 cup (61 g) gluten free buckwheat flour
1/4 teaspoon kosher salt
2 teaspoons (8 g) sugar
3 eggs (180 g, out of shell) at room temperature, beaten
3 tablespoons (42 g) unsalted butter, melted and cooled
2 cups (16 fl. oz.) milk, at room temperature
In a large bowl, place the gluten free flour blend, buckwheat flour, salt and sugar, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.
For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream). Transfer the batter to a large spouted measuring cup.
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds). With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another.
The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.
Donia Robinson says
Hey, I like the new book cover!!! ;)
Jennifer Sasse says
Did you stand on the table to get that shot? I’ve been deep reading into your blog!! : )
The book cover, Jennifer? Oh, I didn’t take the photos for the book. That’s a straight-up pro (Stephen Gross). And he took the legs off the table. :)
Adriana Trout says
If you can’t have dairy, would this recipe still work with rice milk or almond milk?
I’m sure it would work just fine with almond milk, Adriana (I don’t like rice milk as a nondairy milk in baking as it is normally fat free and not rich at all). You will also need to sub out the butter, which will affect flavor, but it should still work.
Donia Robinson says
Alton Brown says: “Butter flavored shortening tastes more like butter than butter does, which is weird, but good!” I’m dairy free as well…
Jennifer Sasse says
This is a great alternative for bread…. yum. Love your stuff, keep ’em coming!