5-Ingredient Buckwheat Crepes
User Reviews
4.2
5-Ingredient Buckwheat Crepes
Description
5-Ingredient Buckwheat Crepes is a recipe centered around a simple batter made from raw, un-toasted buckwheat flour, flaxseed meal, coconut milk, salt, and avocado oil. The batter is blended or whisked until pourable but not watery, then cooked in a hot skillet to reach a crepe-like thinness with light bubbles on the top and dry edges. The crepes develop a soft texture that is flexible enough to fold or roll with various fillings.
The preparation technique involves careful heat control and pan seasoning or oil to prevent sticking, and the option to add cinnamon or sweetener opens the dish to both savory and sweet uses. Fillings such as compote, nut butter, baked apples, granola, or coconut whipped cream complement the crepes.
These crepes can be served for breakfast, dessert, or a light meal, making them a versatile gluten-free option when using freshly ground buckwheat flour. The recipe accommodates adjustments to batter thickness for optimal cooking results.
Whole buckwheat groats can be ground fresh for a lighter flavor and color, avoiding the bitter taste of toasted buckwheat flour (kasha). The recipe notes emphasize the importance of using the correct flour type and suggest that nutrition information excludes sweeteners and oil. The batter's consistency should be monitored to ensure successful cooking.
Ingredients
CREPES
- 1 cup buckwheat flour not kasha or Bob's Red Mill brand - we recommend grinding your own flour from buckwheat groats - see notes!, un-toasted, raw
- 3/4 Tbsp flaxseed meal
- 1 3/4 cups coconut milk we found almond milk and lighter, less fatty milks to promote sticking to the pan, light, canned
- 1 pinch salt sea salt
- 1 Tbsp avocado plus a bit more for cooking // or use nonstick pan, or melted coconut oil
- 1/8th tsp ground cinnamon (optional // omit for savory)
- sweetener (optional // to taste // I used a dash of stevia // omit for savory or unsweetened)
FILLINGS optional
- compote
- nut butter
- Coconut whipped cream
- granola
- apple baked with cinnamon
Instructions
- To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
- Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
- Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
- Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
- Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
- Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! My preferred is vegan butter, berries, maple syrup, and banana. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
- Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.
Notes
- Use whole raw buckwheat groats ground fresh if possible to avoid the darker, bitter flavor of toasted buckwheat flour (kasha).
- Adjust the batter thickness by adding more buckwheat flour if too thin, or more milk if too thick, to achieve a pourable consistency.
- Cinnamon and sweeteners are optional and can be omitted for savory crepes.
- Cook crepes on a well-oiled skillet, preferably nonstick or seasoned cast iron, over medium heat for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(crepes)
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1Crepe | |
| Calories | 71 | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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