Gluten-Free Buckwheat Crepes

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Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.

Submitted by Buckwheat Queen
Published on September 16, 2017
Prep Time:
10 mins
Cook Time:
2 mins
Total Time:
12 mins
Servings:
6
Yield:
6 crepes
Jump to Nutrition Facts

Ingredients

  • 1 cup milk

  • 2 eggs

  • 1 tablespoon vegetable oil

  • ½ cup gluten-free all-purpose baking flour

  • 3 tablespoons buckwheat flour

  • 1 teaspoon butter, or as needed

Directions

  1. Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.

  2. Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Cook's Note:

Use a milk substitute in place of the milk if desired.

Nutrition Facts (per serving)

121 Calories
6g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 121
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 67mg 22%
Sodium 45mg 2%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 5g 10%
Vitamin C 0mg 0%
Calcium 58mg 4%
Iron 1mg 3%
Potassium 105mg 2%

* 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.

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