This gluten-free buckwheat crêpes are only three ingredients, very easy to make and super versatile. You can use them as a base for sweet or savory recipes.
1 cup buckwheat
1 and 1/2 cups soy milk (cold)
1/4 tsp cinnamon
Add all the ingredients into a blender and blend until smooth.
Heat a non-stick pan over medium-high heat.
Once hot, drop some batter on the griddle. Spread gently using a spoon or a spatula. Cook until bubbles begin to form on the top of the crêpes and the edges look dry. Flip and cook on the other side for about 1 more minute.
Serve with your favourite toppings. I topped mine with mango, papaya, a couple of walnuts and a drizzle of both, molasses and maple syrup.
You can use this recipe for savory crêpes too, just skip the cinnamon and add a pinch of salt.
These crêpes are rich in vitamins B2, B3, B5, B6 and copper, magnesium, manganese, phosphorus, selenium and zinc.
Molasses syrup is rich in calcium, iron and other minerals so it is a great option if you want to add some sweetness to your crêpes.
Cuisinelow-fat, gluten-free, nut-free
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-buckwheat-crepes/