These simple buckwheat crepes offer a wonderfully nutty flavour which goes great with sweet or savoury ingredients. Easy to prepare and quick to cook!
They can be paired really well with poached apples or pears, berry compote or just baked egg, the recipe can easily be scaled making it perfect for a large crowd.
Try adding beetroot juice to the batter to add a vivid colour for the kids.
Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in large part because they’re a tasty, gluten-free alternative to a traditional crêpe.
What is buckwheat?
While most people think of buckwheat as a whole grain, it’s actually a seed that is high in both protein and fibre. It supports heart and heart health and can help prevent diabetes and digestive disorders.
Buckwheat CrepesPrint Recipe
- 191 grams of buckwheat flour
- 168 grams of eggs (approx. 3 eggs)
- 57 grams of Olive oil plus additional for skillet
- 183 grams of coconut milk
- 69 grams of water
- 1 gram of salt
Place flour in a medium bowl, whisk in eggs, oil, milk, water and salt.
Let it sit overnight, the following morning add water to thin out batter, if you like thinner crepes simply add more water.
Heat a 10" non stick skillet or specific crepe pan over medium heat and brush with oil (pan needs to be hot).
Using a 1/4 cup add batter to skillet and tilt to coat bottom.
Cook crepe until golden on bottom 30 - 40 secs, (adjust heat to avoid burning).
Using a spatula, turn crepe over and cook for 30 seconds more.
Transfer to plate and repeat.
For better results, let the mixture sit in the fridge for at least 2 hours.