Buckwheat crepes are delicious, very versatile, and are extremely easy to make. And, they satisfy the bread craving if you have given up grains. Buckwheat is not a grain (it is actually related to the rhubarb), so it is a fantastic grain alternative.
1/2 cup buckwheat flour
1 cup filtered water
Coconut oil (for cooking)
- Preheat a cast iron skillet to medium heat (or a healthy non-stick fry pan).
- Beat the eggs with a whisk until egg yolk and white are well combined.
- Add the water and whisk.
- Add the dry ingredients and whisk until smooth.
- Using a pastry brush, oil the pan.
- Using a large serving spoon, pour the batter into the pan (approximately 1/4 cup for each crepe).
- Tilt the pan in a circular motion so the thin batter coats the surface evenly.
- Cook for approximately one minute, then loosen with a spatula, and flip to cook for another minute or so.
- Place cooked crepes into a tea towel, and if using later, store in an air tight container.
- Contrary to popular belief, crepes are very easy to make. If you end up with holes in the crepe, just fill them in with some extra batter.
- Use refined coconut oil so it doesn’t overheat (refined coconut oil has a much higher smoking point).
- Some buckwheat flour is stronger in taste than others (especially if it is not fresh). Shop around until you find a good one that is light in colour and very mild in flavour. We buy Coles brand of organic buckwheat flour.
Ham and cheese
Ham, cheese and tomato
Chicken and cheese
Vegetables like fried mushrooms and asparagus with cheese
Egg salad (boiled egg mixed with mayonnaise, salt and pepper)
Roast beef, chicken, or any kind of left over meat with salad
Butter with a dab of honey…yum!
Strawberry and cream
Dutch apple (stewed apple with cinammon and a dash of stevia), served with ice cream or whipped cream
The possibilities are endless…