These Gluten-Free Buckwheat Crêpes with crispy edges are so delicious plain, with sweet, or savory toppings. They have a beautiful lacy pattern too!
Hello, my friends. Happy Friday! This slightly hectic week is almost over, and next week I am not going to have so many tasks #fingerscrossed Could you imagine that I have not been cooking for almost a week? Well, not precisely. Certainly, I have cooked, but that were the simple dishes, so I didn’t need to grab my camera. Going to change it this weekend.
Anyway, today I’ve got another recipe I wanted to publish before all these salad and ice cream ideas. Gluten-Free Buckwheat Crêpes. I know that the people in North America are not quite familiar with buckwheat, but they now buckwheat flour pretty well. let’s enjoy some crêpes today!
Interestingly, I used to tell you that it’s recommended to add some wheat flour into the batter as buckwheat doesn’t have gluten and may result in kind of sticky, underbaked crêpes. I had been doing this for ages. But I knew that the French don’t do this. So, last month I decided to investigate this matter, and it only took a couple of minutes to find out the desperately needed answer. The secret turned out to be ridiculously simple! If you want delicious and rustic Gluten-Free Buckwheat Crêpes, you will need to…let the batter sit in the fridge some time to thicken – two hours at least but overnight ideally. I always refrigerate any crêpe batter for 15-20 minutes, but I didn’t realize a couple of hours would make a difference.
To be sure, I refrigerated it overnight :) As you see, this simple trick worked out. Please note that once chilled, the batter thickens up a lot, so you will need to add more water.
Certainly, these Gluten-Free Buckwheat Crêpes are good in many ways. Try some simple options like butter or sour cream. Craving sweet? Try adding honey or some fruit and berry preserves (It’s so good with raspberries). Would like something elegant? Make these BBQ Pulled Chicken Buckwheat Crêpes then. Or, alternatively, you can wait until next week because I am showing another way to stuff buckwheat crêpes. Ouch, sorry for the spoiler!
- 2 cups dark buckwheat flour
- 3 eggs
- 3 cups lukewarm water
- a good pinch of salt
- In a large bawl combine the buckwheat flour, water (3 cups), eggs, and salt. Mix well with a whisk for 1-2 minutes (alternatively, use an electric mixer for the better results), until smooth and relatively homogeneous. If you cannot get rid of lumps, you can sieve the batter too.
- Cover the batter and let it rest in the refrigerator for at least 2 hours - better overnight.
- Once cooled, the batter will thicken up significantly. Add more water (between 1/3 and 1/2 cups or even more). You can always start with less water and stir in more after baking one crepe.
- Heat a lightly oiled skillet/pan. Pour about 1/3 cup batter onto the skillet tilting and rotating to evenly spread it (as the buckwheat butter is thicker than regular, you won't be able to spread it perfectly even).
- Brown on one side (over medium heat) for about 1-2 minutes then flip (it's easier to loose edges with a butter knife first). Brown on another side for 1-2 minutes more.
- Repeat with the remaining butter.