These crepes are the perfect gluten free and grain free, sweet OR savoury solution to your crepe cravings. They are delicious for breakfast, lunch, dinner, dessert or even a snack. Once you get the hang of making them, they are ideal for keeping in the fridge and they are easy to reheat in no time!
- 160 g buckwheat flour
- 30 g butter, melted
- 2 large eggs, beaten
- 240 ml milk
- 60 ml water
- 1-2 tbsp maple syrup if you’re serving these crepes savory then add 1 tbsp. if sweet go for 2 tbsp. maple syrup
- 1-2 tsp vanilla bean paste same as above regarding sweet or savory
- 3/4 tsp bicarbonate of soda
- 2 pinches of salt
- 40 g butter
- lemon and sugar, chocolate spread, blueberries, bananas or for a savory option cheese, spinach mushrooms and tomatoes
- Melt the 30g butter over a gentle heat, then set aside to cool. In a food blender add all the ingredients and blend until smooth, alternatively you can do this by hand with a whisk, mix all the dry ingredients together and the gradually add the liquid mixture. Leave the batter to sit for 30 minutes in the fridge.
- Melt the 40g butter, then set aside. Heat a large non-stick crepe or frying pan (9-10 inch) over a medium/high heat, (or you can use a crepe maker for the best results )and using a pastry brush, add a touch of the melted butter around the base of the pan, then add a ladle full of the crepe mixture. Make sure the batter is evenly coated around the base of the pan. Once the batter starts to bubble and the edges crisp, check the sides to see if its ready to flip, it should be lightly browned underneath, either gently flip over, using a spatula or if you’re feeling daring you can flip it over in the pan. Continue to cook on the other side until browned about 1-2 minutes each side.
- Adjust your heat as you go, but make sure you keep your heat consistent and re-grease the pan each time you make a crepe.
- Transfer to either a plate and lay the crepes on top of each other to keep warm (cover with foil) or serve immediately.
- Serve with your favourite sweet or savoury combination.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – If you don’t have time for the batter to sit, then you can get making the crepes straight away. You can also prep the batter the night before, so in the morning, you skip the faff and waiting time, all you have to do is make the crepes. If the batter seems a little too thick after resting for either 30 minutes or overnight, add a little water. You get best results when the batter isn’t too thick. Remember the first crepe won’t be as good as the remaining crepes, but you can snack on this whilst making the remaining crepes!! I keep a batch of cooked crepes in the fridge for speed during the week, you can fold it over and stick in the toaster, which is my husband’s preference for speed, however I prefer to add to a dry nonstick frying pan and heat this way. I love to add grated cheese and tomato, when the cheese is melted, I serve with rocket. You can either serve folded over or keep open faced.