Gluten-free, dairy-free buckwheat crêpes
No school means more time to spend crafting moderately time-consuming food stuff. The time-consuming bit is when you stand next to your stove, leaning on one leg then swapping to the other, making the crêpes one after the other until the last ladle of batter has been used up. Is it worth it? Absolutely! Another batch is already planned for the second half of this week.
I haven't made crêpes in a long, long time. I prefer these over the fluffy, thick, American-style pancakes. I like them rolled or just folded into quarters. The batter itself is sugar-free and the filling options are only limited by lack of imagination.
I used to have the following fillings in my crêpes over the years:
I haven't made crêpes in a long, long time. I prefer these over the fluffy, thick, American-style pancakes. I like them rolled or just folded into quarters. The batter itself is sugar-free and the filling options are only limited by lack of imagination.
I used to have the following fillings in my crêpes over the years:
- thick plum jam (made in an open-air, open-fire cauldron)
- sweetened quark (curd cheese) seasoned with dill
- sweetened quark (curd cheese) seasoned with dill
- cinnamon brown sugar
- apricot jam that is more sour than sweet
- sweetened, ground walnuts
- sweetened, ground poppy seeds
- sweetened, ground poppy seeds
- quark with raisins
- sweetened cocoa powder
- grated apple with cinnamon
- banana slices and cinnamon
- banana sliced and chocolate drizzle
- chocolate hazelnut butter
- crushed berries (strawberries or raspberries)
- stewed sour cherries
The variations are endless, choose whatever you fancy in your crêpes.
For the crêpes you will need:
400ml plant milk* (see notes)
2 L eggs or 3 small-ish-medium
2/3 cup buckwheat flour
1 tbsp chia seeds
1 tbsp poppy seeds (optional)
1/4 tsp baking soda
a wee pinch of xanthan gum (optional)
a good pinch of sea salt
1 tbsp olive oil or avocado oil
* I have used Rude Health Coconut Drink
** You can rest the batter in the fridge overnight or use half now and the rest next day.
- sweetened cocoa powder
- grated apple with cinnamon
- banana slices and cinnamon
- banana sliced and chocolate drizzle
- chocolate hazelnut butter
- crushed berries (strawberries or raspberries)
- stewed sour cherries
The variations are endless, choose whatever you fancy in your crêpes.
For the crêpes you will need:
400ml plant milk* (see notes)
2 L eggs or 3 small-ish-medium
2/3 cup buckwheat flour
1 tbsp chia seeds
1 tbsp poppy seeds (optional)
1/4 tsp baking soda
a wee pinch of xanthan gum (optional)
a good pinch of sea salt
1 tbsp olive oil or avocado oil
1. In a large jug or jar measure out the plant milk. Add the eggs and whisk until frothy. Set aside.
2. In a mixing bowl combine the dry ingredients: buckwheat flour, chia seeds and poppy seeds (if using), soda, salt, xanthan gum (if using). Mix well to combine.
3. Add the flour mix to the egg-milk mixture spoon by spoon while you are whisking.
4. When all the flour is in, add the oil and give it a final good whisk and set the batter aside for 15 to 20 mins to rest and the batter to thicken.** (see notes)
3. Add the flour mix to the egg-milk mixture spoon by spoon while you are whisking.
4. When all the flour is in, add the oil and give it a final good whisk and set the batter aside for 15 to 20 mins to rest and the batter to thicken.** (see notes)
5. Heat your pan to medium hot. *** (see notes)
6. With a ladle mix your batter again before starting. After the resting period the top of the batter thins out, but by mixing it again will make it homogeneous.
7. Brush the pan with a wee bit of oil (you only need to brush it before the first one).
6. With a ladle mix your batter again before starting. After the resting period the top of the batter thins out, but by mixing it again will make it homogeneous.
7. Brush the pan with a wee bit of oil (you only need to brush it before the first one).
8. Pour half or less than half ladle of batter into the medium hot pan and coat the bottom immediately with a thin layer (TIP: after your first one you will see how much batter you will need for the size of your pan and/or ladle).
9. When the edges start to golden it is time to flip (I use a flexible silicone slotted turner). Loosen the edges, scoop under and flip (TIP: the rested batter and the added chia seeds make it easy to flip). Because it is thin, it only need a minute on the other side.
TIP: Store the crêpes between two plates ('pancake saucer', but don't make them fly for health and safety reasons) to keep them warm and prevent them from drying out so they stay flexible and can be easily rolled.
9. When the edges start to golden it is time to flip (I use a flexible silicone slotted turner). Loosen the edges, scoop under and flip (TIP: the rested batter and the added chia seeds make it easy to flip). Because it is thin, it only need a minute on the other side.
TIP: Store the crêpes between two plates ('pancake saucer', but don't make them fly for health and safety reasons) to keep them warm and prevent them from drying out so they stay flexible and can be easily rolled.
10. Fill the soft, warm crêpes with a filling of your choice or just serve various filling next to your 'crêpes tower' so everyone can choose and may sample all.
I have used cinnamon powder sweetened with coconut sugar.
I have used cinnamon powder sweetened with coconut sugar.
Serve, share (if you can) and enjoy!
NOTES:
* I have used Rude Health Coconut Drink
Ingredients: Spring Water, Organic Rice, Organic Coconut Milk (7.5%), Sea Salt.
** You can rest the batter in the fridge overnight or use half now and the rest next day.
*** For these crêpes I have used a 15cm diameter (just under 6 inches) enamelled pan. This amount of batter (around 700 ml) makes plenty for 3 to 4 people.
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