Gluten-Free Buckwheat Crepes

Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.


Recipes · Breakfast and Brunch · Crepes


Prep Time: 10 mins
Cook Time: 2 mins
Servings: 6
Total Time: 12 mins
Yield: 6 crepes

Ingredients

Ingredients List

  • 1 cup milk

  • 2 eggs

  • 1 tablespoon vegetable oil

  • ½ cup gluten-free all-purpose baking flour

  • 3 tablespoons buckwheat flour

  • 1 teaspoon butter, or as needed


Directions

  1. Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.

  2. Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Cook's Note:

Use a milk substitute in place of the milk if desired.


Nutrition Facts (per serving)

Nutrition Facts
121 Calories
6g Fat
13g Carbs
5g Protein


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