Buckwheat Crêpes, Version 5, Gluten-free

 
We have four other Buckwheat Crêpe or Pancake recipes on this site. This one is the newest and my favorite. Why? I start with raw buckwheat groats and make the flour by grinding them instead of buying buckwheat flour already ground. It’s fresher tasting and more flavorful. Toasted Buckwheat, also known as Kasha will also work. Toasted buckwheat will make a darker, chewier crêpe.
 
Just make sure your flour isn’t old! We tried making this recipe with flour that had been sitting in a cabinet for a long time and it was a disaster. Keep flours and grains in the refrigerator to keep them fresh.
 

 
When making crêpes, you must have a crêpe pan! There are many brands out there. Some come with a Teflon nonstick surface. Teflon has been shown to be toxic as are some of the other nonstick materials. Try to find a crêpe pan made with safe materials.
 
I have a cast iron crêpe pan. Cast iron pans need to be properly seasoned with oil and this creates its nonstick surface. Seasoning consists of washing the pan with soap, rinsing and drying it, spreading oil or shortening on it and then baking it. My pan had lots of buildup and was in terrible condition after lots of use. Before making this recipe I carefully prepared the pan by cleaning it, removing all the buildup, and then seasoning it with organic canola oil. It took a while, but it was worth it!
 

 
Ingredients
1 1/3 cups raw buckwheat groats (toasted Buckwheat or Kasha)
Optional: pinch of salt
1 3/4 cups water if using raw buckwheat, 2 cups for toasted buckwheat
Oil for greasing the pan (we use organic canola)
 
Directions
1. In a high-powered blender, grind the buckwheat into a flour.

2. Add in the baking powder and salt (if using) and pulse several times to incorporate.
3. Add 1 cup of water and blend. It may be necessary to turn off the blender and scrape the sides to get all of the dry flour into the batter. Add more water, 1/4 cup at a time, until you have a thick, pourable batter.
4. Let the batter sit for at least 15 minutes.
5. Lightly grease a crêpe pan. Wipe off the excess with a paper napkin.
6. Heat the pan on medium.
7. After the batter has rested and the pan is hot, use a ladle to pour about 1/3 cup of batter into the pan. Using the back of the ladle, lightly move the batter, using a circular motion, from the center outward, making a thinner, bigger circle. When the batter appears dry on the top (after about a minute), using a thin spatula, gently lift up the edges to get underneath and flip the crêpe. Cook for another 30 seconds. Set the finished crêpe on a plate. Repeat with the rest of the batter. Depending on the pan you are using, it may be necessary to lightly oil the surface again to prevent sticking.

8. For savory Crêpes fill them with grilled vegetables, mushrooms or ratatouille. For sweet crêpes, topped them with berries or other fruit and sweet cream sauces made from nuts or plant milks.
 
In the photo, we’ve filled the crêpe with sliced bananas and topped with a peanut butter cream – peanut butter blended with water and dates.