Buckwheat Crêpes, Gluten-Free (Version 4 with Buckwheat and Garbanzo Bean Flours)


Buckwheat crêpes make any meal special. These can be served with savory or sweet fillings. Crêpes may appear hard to make because they are thin and delicate. But with my secret ingredient – garbanzo flour, this batter makes perfect crepes, every time. Try the savory version, with REAL Ratatouille.

1/2 cup Buckwheat Flour
3/4 cup Garbanzo Bean Flour
2 Tablespoons ground flax seeds
2 cups water
vegan butter for oiling the pan

In a blender or a large bowl, mix together the flours and flax seeds. Add the water and blend to make a smooth batter. Let stand for about 5 minutes. When ready to use stir the batter up again. Use a very small amount of vegan butter to oil a cast iron frying pan or griddle. Wipe excess off with a paper towel. Heat to medium high. Once pan is hot, fill a ladle with 1/4 cup of batter. Keep the ladle very close to the pan and slowly pour the batter in the center of the pan, letting it spread to a small circle. With the back of the ladle, gently touch the batter in the center and in a circular motion, move the batter out, making a larger circle (about 6″ in diameter), keeping the batter thin. Cook for about 2 minutes. Using a very thin spatula, lift the crêpe up all around the edge. Once underneath the crêpe, carefully press the spatula down on the pan and further under the crêpes, loosening the entire piece. Flip the crêpe and cook on the other side for 30 seconds to one minute. Repeat with remaining batter. If batter starts to stick, grease the pan as above. Makes 10 -12 crepes

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