Gluten-Free, Buckwheat Crêpes
The very word implies elegance, decadence, exoticism. You can instantly picture yourself eating one while strolling along the Seine wearing a beret and gazing at the Eiffel Tower.
Crêpes are one of those things you don’t make at home… one of those things you only get for a special treat when you’re out.
It’s okay with me if you want them to stay that way. But they actually are really simple to make. I acquired a crepe pan a few years back, and I’ve been learning how to make crêpes and experimenting with various recipes ever since.
This is my favourite so far. I started by looking for a gluten-free crêpes recipe, but gluten-free or not, this one is the one I will be making from now on. It’s incredibly simple: only 3 ingredients, but I was having problems with the crêpes setting too soon on the hot pan when I was using regular flours. Something about the buckwheat (which, ironically, is not wheat at all) keeps it from cooking too fast when it hits the pan, allowing me to swirl the batter around to make a big, flat, thin circle. You can watch me making them on this video by PinkChai.
It might take you a few tries to really master the technique, so make extra batter in case you need to throw some out.
Then comes the question of filling. The joy of crêpes is that you can go either sweet or savoury. I’ve done an asparagus/swiss chard/goat cheese version in the spring, but honestly? In our house, banana/nutella rules. Last night, inspired by my recent meal at Cornucopia, I made a pear/blue cheese version.
Really, you can’t go too far wrong. You can very simply brush them with butter, sprinkle a tiny bit of lemon juice and some sugar, and you’re good to go. Fruit, chocolate, whipped cream… all delicious. And good for any meal of the day, breakfast, lunch, dinner, or dessert.
Gluten-Free, Buckwheat Crêpes
- 1/2 cup buckwheat flour
- 4 eggs
- 1/2 cup milk or milk substitute
- pinch of salt
- 1/2 tsp vanilla (optional–if you’re going sweet)
- Place all the ingredients together in a blender and blend well. It’s good to let the batter sit in the fridge for an hour or so if you have the time, but I’ve made the batter and cooked it right away.
- Grease your crêpes pan with a little melted butter or coconut oil (I like it better–it has a higher smoke point). Your pan must be hot. On my stove, I usually put it around 5, or just slightly above. Once the pan is hot, lift it off the burner. Pour a puddle of batter, about a 1/4 cup, onto the middle of the crepe pan, then, using a circular motion with your wrist, swirl the batter around until it fills the entire pan.
- Put it back on the burner and allow to cook for a few minutes until set. Slide a spatula under the crêpes very carefully, and flip. The second side needs less time to cook–maybe a minute. Slide the crêpes off the pan, and onto a plate.
- You can keep them warm in the oven, or serve individually (I usually cook to order, because they are best hot). Fill with your favourite fillings and enjoy.