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These buckwheat crepes are too easy to make, they are the best weekend treat! Packed with fibre-rich buckwheat flour (which is gluten-free, by the way!) and healthy fats like chia seeds, this is a wonderful healthy breakfast option when you’re craving crepes. Buckwheat is also a total beauty food – not only is it super high in antioxidants, but it also contains good amounts of zinc, folate and magnesium, all needed for healthy skin, hair and nails. Customize the crepes to your liking – you can use any of the following as fillings:
- fresh lemon juice + coconut sugar
- coconut milk yoghurt + kiwifruit slices
- peanut butter + banana slices
- maple syrup + berries
Gluten Free Buckwheat Crepes
- 2 cups buckwheat flour (I like “light” buckwheat flour)
- 2 cups unsweetened dairy-free milk
- 1 pasture raised egg – or sub a “flax egg” for a vegan option
- 2 tbsp chia seeds, optional
- the juice of 1 lemon
- 1 tsp cinnamon
- pinch of sea salt
- coconut oil, for cooking
Method:
In a large mixing bowl, add the almond milk and lemon juice and let that sit for a minute or two. These creates a “buttermilk”. If you don’t have lemon, 1 tbsp of ACV could work too. Next, add the flour, salt, cinnamon and beat the egg in. Mix in the chia seeds. If you’re using a flax egg, combine 2 tbsp ground flax seeds with 2 tbsp water and then mix in at the end. Mix but don’t overmix – until clumps are gone and the mixture has a glue-like consistency. Add 1/2 tsp coconut oil to a large pan on medium-high heat and add 3 heaping tbsp of the batter to the centre – spread out evenly into a crepe shape, thin and evenly spread out. Cook until bubbles begin to form (3-4 mins) and flip – cook until golden brown and a bit crispy. The thinner the crepe is, the more crispy you’ll be able to get the edges. The batter should make 5-7 large crepes and they are very filling.
