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READY IN 4+ hrs

Wholesome Buckwheat Crepes

Read Reviews (3)

"These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling." — Ravenhood

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Original recipe makes 6 large crepes Change Servings

2/3 cup raw buckwheat groats
water, to cover
1 egg
2 tablespoons brown sugar

1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup water, or as needed

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Directions

Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
Lightly grease a skillet and place over medium heat.
Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.

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PREP 10 mins
COOK 5 mins
READY IN 4 hrs 15 mins

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Reviews More Reviews

Feb 14, 2012

I forgot to add the necessary 1 tsp ground flax seeds in this recipe. You can use maple syrup instead of brown sugar, which is what I prefer to do. you can also use rice milk or your milk of choice if desired, but they may give different effects due to their consistency.

—Ravenhood

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Mar 14, 2012

I used honey instead of sugar, and omitted the salt. This was my first time making crepes, and found them easy to make with this recipe! I love the use of buckwheat!

—sueb

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3 Ratings

Mar 24, 2013

Loved the flavor but had huge problems with texture. Added more water but was afraid to add too much. Never got it to pour and even spreading was difficult. They were not pretty but I will work on it as the taste was great. Served with my usual crepe filling of cream cheese and sour cream mixed with a bit of powdered sugar and some thawed blueberries. Edit: I tried again, adding another egg and 2 T ground flax. Still difficult to work into a "crepe" so I made them "pancakes" instead.

—PAMELA D. aPROpos of nothing

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Nutrition

Calories
283 kcal
14%

Carbohydrates
54.1 g
17%

Cholesterol
106 mg
35%

Fat
3.8 g
6%

Fiber
5.4 g
21%

Protein
9.7 g
19%

Sodium
336 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wholesome Buckwheat Crepes

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 283
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 0.8g 4 %
Cholesterol 106mg 35 %
Sodium 336mg 13 %
Potassium 231mg 6 %
Total Carbohydrates 54.1g 17 %
Dietary Fiber 5.4g 21 %
Protein 9.7g 19 %
Sugars 14.7g
Vitamin A 2 %
Vitamin C 8 %
Calcium 4 %
Iron 20 %
** Thiamin 2 %
Niacin 26 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.