Wholesome Buckwheat Crepes
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Description
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.
Ingredients
- ⅔ cup raw buckwheat groats
- 1 ⅓ cups water, to cover
- 1 egg
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup water, or as needed
Directions
- 1. Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
- 2. Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
- 3. Lightly grease a skillet and place over medium heat.
- 4. Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
- 5. Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
Nutrition Facts
serving: 6 large crepes
calories: 283.3 kcal
carbohydrates: 54.1 g
protein: 9.7 g
saturated fat: 0.8 g
cholesterol: 93 mg
sodium: 336 mg
fiber: 5.4 g
sugar: 14.7 g
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