I made buckwheat crepes a few weeks ago and I can’t forget about it.
They were everything I wanted…. delicious, tear-able, well-suited for sweet or savoury. But also! Gluten-free and dairy-free.
Here’s the recipe. I adapted it from the cow milk-containing recipe from Foodie with Family.
Ingredients
1 cup Oat milk
2 large eggs
1 tablespoon melted butter (or ghee, or coconut oil)
1 cup of buckwheat flour
3/4 teaspoon salt
1/3 cup water
Instructions
Whisk all ingredients together so everything is well mixed and incorporated.
Place a non-stick skillet or pan over medium high heat, add some oil or butter to the pan. Pour just enough batter into the pan to thinly cover the surface of the pan while swirling the pan. Cook for about 1 to 2 minutes, or until bottom side has a nice golden color. Use a thin, flexible spatula or crepe turner to slide under the crepe and flip. Cook the second side for about 1 minute (until golden). Place on a plate in a warm oven if you’re feeling fancy, or just out under a lid to keep it warm. Repeat until all of the crepe batter is used. Stack the finished crepes on top of each other and keep under the lid or in the oven until ready to eat. I ate them all immediately. But you can store in the refrigerator for up to 3 days, or in the freezer for up to a month and reheat before serving as well.
Topping ideas
EGGS (savoury): scrambled eggs with curry spice, salt and spinach.
SWEET: banana, honey, strawberry, lemon juice, and powdered sugar.
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