[pinit] This is not our first rodeo. We have, in fact, made gluten free crêpes before, and they were fabulous. So why mess with them? Because gluten free buckwheat crêpes are something special in their own right. That’s why. 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). I used to shy away from using buckwheat flour, since it was hard to find a reliably gluten free source. But now that King Arthur Flour sells a certified gluten free variety, I’m all in. Arrowhead Mills’ brand says made with “gluten free ingredients,” which always sounds like splitting gluten free hairs to me. I wouldn’t use it without further investigation.
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. Here’s how:
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.