Today we are making gluten-free and egg-free buckwheat crepes, with only 2 ingredients.
After the success of an ancient traditional Abruzzo recipe, the Scrippelletti Teramani, I decided to create a gluten-free version for friends with intolerances.
For those who don’t know, scrippelletti are crepes made with a batter of water and flour (0 or 00). They can be enjoyed in many ways, both savory and sweet.
In Teramo we call them scrippelletti, but in other provinces of Abruzzo, they are also called rivotiche or ribatte.
I discovered, over time, that this Abruzzo preparation is actually typical in many other regions of Italy, each with its own name.
Some gluten-intolerant friends asked me to try making a flourless version to enjoy instead of flatbread or bread.
So here are the gluten-free buckwheat crepes. Without eggs, without milk or flour, suitable for vegans and lactose-intolerant individuals.
These buckwheat crepes are very soft, with a rustic taste and perfect for filling with both savory and sweet ingredients.
Depending on the thickness we decide to give each piece, we can get thinner crepes to fill and gratinate in the oven, or thicker ones to use as flatbreads.
With just two ingredients, water and buckwheat flour, you can make vegan and gluten-free crepes that are truly delightful.
Let’s see the procedure together and don’t forget to read to the end because there’s a little gift waiting for you from me ❤️
Don’t miss these simple but delicious gluten-free recipes both sweet and savory:
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: about 6 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup gluten-free buckwheat flour
- 1.5 cup water (APPROX.)
Tools
- Bowl
- Whisk
- Sifter
- Crepe Pan
Steps
To prepare these crepes, simply take a bowl and sift the buckwheat flour inside to avoid lumps.
Gradually pour in the water, at room temperature, and mix with a spatula or hand whisk.
You should achieve a fluid, almost liquid batter, so it spreads well on the pan without sticking.
An important thing to remember for any type of crepe you decide to make is to grease the bottom of the pan well with a little olive oil.
This way, the batter won’t stick, and you’ll be able to flip it without breaking.
Once the batter is ready, you can either store it in the fridge, covered with film (for a maximum of two days), and cook it when needed.
Or cook it immediately! In this case, you’ll need a non-stick pan, which you should heat a few minutes beforehand.
Pour a ladle of batter into the center, and by rotating the pan with your wrist, spread it well.
Cook on a low flame for a few minutes per side (with a lid) and then flip the crepe, being careful not to break it, to cook the other side.
When the buckwheat crepe is ready, place it on a clean cloth to lose all the retained moisture.
Repeat the process until you’ve used up the batter and made all the crepes, which you will let dry.
Afterward, you can get creative and fill the gluten-free crepes in countless ways, both sweet and savory.
Here’s a tip: if you decide to consume them as a flatbread or instead of bread, make them a bit thicker so you can better contain the filling.
If you want to fill the crepes and then gratin them in the oven, you can choose a thinner thickness.
“Why didn’t you add oil or salt to the batter?”
Because, as I do with scrippelletti, I often make them in abundance and fill some with savory ingredients and some with sweet, so I avoid using salt.
I don’t add oil to the batter because I use it to oil the pan, and for me, it’s unnecessary 😉
I hope I’ve made you want to try these rustic and enveloping crepes to fill as you like!
Let me know in the comments if you’ll try them and come back soon to visit me!
This article is protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I flavor the batter with herbs or spices?
Of course! Once you’ve decided whether to enjoy these crepes in a sweet or savory version, you can enrich the batter with various herbs and spices. For example, basil, oregano, chives, garlic powder, pepper, paprika, etc.
Can I try using other types of flour?
Yes, this batter can be made using water and other types of flour. However, keep in mind that if made with classic 0 or 00 flour, they will have a certain texture, while using other types of flour will yield a different taste, color, and texture. Moreover, the amount of flour used will be the same, but the water absorbed might vary differently. Therefore, my advice is to pour the liquids gradually to adjust as you go.
Can I freeze buckwheat crepes?
Unlike scrippelletti, which have a different texture and for which I do not recommend freezer storage, buckwheat crepes are different, more porous, and can be frozen. Do this only once they are fully cooled (on a cloth to absorb moisture). Stack them one above the other, separating them with parchment paper pieces, and place them in sturdy food bags. They can be kept in the freezer for about three months.
How long do buckwheat crepes keep?
Once cooked, they will keep in the refrigerator for about a couple of days. Stack them one above the other, separated with small pieces of parchment paper so they don’t stick together, and cover them to avoid absorbing other ingredients’ odors. They must be thoroughly cooled before refrigerating to prevent moisture retention.
Therefore, I recommend laying them to dry on a clean kitchen cloth with some space in between.
If storing them in the freezer, the same advice applies: let them cool and dry on a cloth first, stack them in a bag separated so once frozen, they don’t stick, forcing you to defrost all at once.
To avoid waste, you can make practical bags with the exact number of crepes you’ll consume inside.
If you decide to fill and freeze them before cooking, you can do so as long as you used only fresh products and not already frozen and defrosted ones. This rule ALWAYS applies.
Once frozen, crepes can be stored for about three months.How can I fill buckwheat crepes?
In countless ways, just unleash your creativity and, of course, follow your tastes! Let me tell you how I filled them the first time I made them. For the savory version, since I’m on a diet, I filled them with cottage cheese, arugula, Taggiasca olives, and pistachio granules. While for a sweet treat (unfortunately not for me), I filled some of these in the sweet version with the famous hazelnut spread… what can I say!!! Alternatively, you can fill them with cold cuts, cured meats, fresh or spreadable cheeses, cooked or raw vegetables, etc. Try them, they’re delicious!
Should I grease the pan every time I make a crepe?
Absolutely yes, otherwise the batter will stick to the bottom, and you’ll have to throw away that portion because it will be irrecoverable 🤦♀️🤷♀️
