GLUTEN-FREE BUCKWHEAT CRÊPES
Prep
Cook
Total
Yield 9 crêpes
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.
Ingredients
- 1 cup buckwheat
- 1 and 1/2 cups soy milk (cold)
- 1/4 tsp cinnamon
Instructions
- 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.
Notes
- 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.
Courses Breakfast
Cuisine low-fat, gluten-free, nut-free
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-buckwheat-crepes/