Real buckwheat crepe recipes don't call for eggs, dairy, etc. They're strictly made of buckwheat and water. I tried many recipes but couldn't find the right proportion of BW and water. It took time, but it happened :) With this recipe, my crepes no longer taste like cardboard!
This recipe is a jackpot:
Gluten-free
IC/PBS friendly
Dairy-free
Vegan
Carb low
"I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It's my go-to breakfast." Taylor Swift, American Singer
You'll need
900g water
500g buckwheat flour
1 Tbs Himalaya Salt
Instructions
Place all the ingredients in the bowl. Mix 20sec/ Speed 5
Scrape down the edges of the bowl. Mix 10sec/ Speed 5
Pour the batter in a salad bowl and set aside for 90min. This step is very important as it will prevent your crepes from looking and tasting like cardboard
Heat a skillet over medium heat. Brush the surface with coconut oil
Using a cup, pour the batter onto skillet (or pan) and gently spread the batter
As soon as the edges look dry and bubbles start to form, flip the crepe and cook for about 1 minute
Serve warm with salted caramel sauce or vegetables and cheese
Enjoy!
PS: buckwheat flour is very thick. If you believe you need more water to get a lighter texture, just do it
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