Wholesome Buckwheat Crepes

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.


Recipes · Breakfast and Brunch · Crepes · Savory


Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 4 hrs 15 mins
Additional Time: 4 hrs
Servings: 2
Yield: 6 large crepes

Ingredients

Ingredients List

  • 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 (per serving)

Nutrition Facts
283 Calories
4g Fat
54g Carbs
10g Protein


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