Gluten-free Buckwheat Crepes
These can be served sweet or savoury. Crepes are perfect for a lazy Sunday brunch served with caramelised apples or pears and yogurt. This makes a large batch any left over can be saved for making savoury crepes for lunch or dinner.
Prep time 20 minutes (plus soaking time)
Cook time 10-15 minutes
- 1 ½ cups buckwheat flour
- 1 ½ cups white flour or rice flour (gluten free)
- ½ cup natural yogurt or kefir
- 3 free-range eggs
- approx. 1 1/2 cups milk or water (try coconut milk for dairy-free)
- pinch of salt
- 25g butter
Combine all the ingredients except the butter in a bowl, cover and sit overnight. This begins the breakdown of the grains so they are easier to digest. (This is aided by the beneficial bacteria in the yogurt.) If you can't leave overnight, 30 minutes before cooking is OK.
In the morning adjust the consistency of the batter, it should be a thin custard consistency. Melt the butter and fold through the mixture. Heat a heavy-based skillet over a moderate/high heat. Lightly grease and pour in a ladle (approx. 3/4 cup) of mixture. Quickly swirl the mixture to the edges of the pan so to create a thin crepe. The mixture should be thin enough to do this, if not add extra milk or water. Cook crepe for about 30-40 seconds until it can easily be flipped then finish cooking on the other side until golden.
Keep crepes warm in a 100C oven while cooking remaining mixture. Serving suggestions below.
Caramelised Apples or Pears
Melt 25 g butter in a frying-pan and add 2 tablespoons sugar or maple syrup. Core and chop 2-3 apples or pears into eighths and add to the pan. Toss to evenly coat the apples, cover and cook until tender, mixing regularly.
Remaining mixture can pour into a jug and refrigerated for up to 2 days. For a savoury lunch make crepes as above and accompany with savoury fillings. Try:
- pesto, lettuce, tomato and feta
- lettuce, smoked fish and wasabi mayonnaise
- sautéed red cabbage, coriander pesto and gruyere cheese