The buckwheat crepes are a gluten-free alternative to the classic wheat flour crepes that are easy to prepare and delicious. Also known as Breton galettes, the buckwheat crepes are made with only 4 ingredients (3 if we use only buckwheat flour) and the batter is ready in less than 5 minutes. They are made with buckwheat flour, which compared to whole wheat flour is much richer in fiber.
The recipe is very simple: we mix eggs, milk, flour, and pour part of the batter into a hot pan with a little oil. Cook the crepe for a few minutes until the bottom comes off easily. Transfer them to a plate and cover with a cloth to keep them soft and moist as they are ready.
We can use either half buckwheat flour and half another gluten-free flour or completely buckwheat flour. Similarly, we can use the type of milk we prefer, whether plant-based or not, or replace it with water. We can choose not to use eggs. In this case, it will be essential to let the batter rest even for an entire night.
Great both sweet and savory, these crepes are a must-try! A rustic and gluten-free version of the classic crepes that will surprise you!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Buckwheat Crepes
- 4.25 oz gluten-free buckwheat flour
- 4.25 oz gluten-free rice flour
- 2.11 cups milk
- 3 eggs
- as needed butter
- salt
- olive oil
Tools for Preparing Buckwheat Crepes
- 1 Bowl
- 1 Hand Whisk
- 1 Crepe Pan
- 1 Ladle
Steps to Prepare Buckwheat Crepes
Start preparing the buckwheat crepes by cracking the eggs into a bowl. Gradually pour in the milk while continuing to stir with the hand whisk.
Add the flours and a drizzle of oil and continue to mix until a smooth and homogeneous batter is achieved.
Preheat a crepe pan or a non-stick skillet over medium-high heat.
Lightly grease with a little oil or butter, then pour enough batter to cover the bottom of the pan in a thin layer;
Rotate the pan as you pour the batter to achieve an even coating.
Cook the crepe for 1 or 2 minutes on the first side until it is golden and easily lifts from the pan.
Using a spatula, flip it and cook for another 1 or 2 minutes on the other side.
Transfer the crepes as they are cooked to a plate, stacking them one on top of the other.
Place a cloth over them to keep them warm.
Simo and Cicci Recommend
You can store the buckwheat crepes in an airtight container in the refrigerator for up to 3 days.
If you want to freeze them, place parchment paper between each crepe, wrap with double plastic wrap, and then with foil.
Then freeze the crepes for up to one month.
FAQ (Questions and Answers)
What are the benefits of buckwheat?
It contains many fibers and nutrients, is rich in minerals like magnesium and manganese, has a low glycemic index, and is a source of essential amino acids and complex carbohydrates. Additionally, it is gluten-free.
Is buckwheat a grain?
No, it belongs to the pseudocereal category along with quinoa and amaranth. Buckwheat has characteristics similar to cereals but belongs to the Polygonaceae family.
Can I use only buckwheat flour for making crepes?
Yes, adjusting the amount of milk to achieve the right consistency.
Can I use plant-based milk or drink?
Of course, as long as it is unsweetened, especially if you plan to enjoy these crepes in a savory recipe. For a lighter version, you can use water.
Can I do without eggs?
Yes, it is possible, but let the batter rest in the fridge even for an entire night.
Which pan should I use for cooking?
The ideal is a crepe pan, but if you don’t have one available, you can always opt for a non-stick coated pan.
