• Laura

Naturally Gluten Free Buckwheat Crepes

Updated: Sep 10, 2019



These delicious crepes are naturally gluten free, made from a combination of buckwheat and rice flour. Instead of using only buckwheat flour, I added some rice flour as well to make the crepes easier to work with, as buckwheat-flour-only crepes are a lot more prone to breaking during those crucial flipping to the other side moments. You can use your favorite ingredients to fill these delicious crepes. I decided to fill these with some leeks that I had previously sauteed, fresh cherry tomatoes as well as sun-dried tomatoes. I decided to also put in some cheese, and used fresh mozzarella. Lastly, I added one sunny side up egg for that beautiful visual impact.


If you wish to do so, you can add some ham or mushrooms, or any additional ingredient that you feel will make this whole savory crepe one of your favorite new breakfasts/lunches/dinners. For seasonings, I kept it simple with salt, pepper, sweet paprika and some herbs de Provence. The amount of crepe mix I have made in this recipe was enough to make three big crepes, so if you are making them for a bigger crowd (or you just want to eat all three of them yourself but a hungry friend is visiting you and will give you that puppy eyed look if you don’t feed them) make sure to up the amounts of all needed ingredients accordingly.




Ingredients:

For the pancakes:

1 egg

Pinch of salt

50 gr buckwheat flour

50 gr rice flour

50 mL milk

50 mL sparkling water


For the filling:

Egg

Cherry tomatoes

½ leek, sauteed

Mozzarella

Sun-dried tomatoes

Salt, pepper, sweet paprika, herbs de Provence



Method:

1. In a big bowl, mix the egg with a pinch of salt. While whisking constantly, add the flours, and then the milk and sparking water. Mix it all thoroughly to avoid any lumps.


2. Heat up a pancake pan, and add a bit of oil. Pour the batter for one crepe.


3. When the crepe edge starts turning golden in color, flip the crepe and let it cook on the other side for 20-30 seconds. Then, flip it over again to the original position and crack a whole egg in the middle of the pancake. Using a fork, very carefully distribute the egg white around the surface of the crepe, making sure the yolk stays intact. You want to keep the yolk in the middle of the pancake.


4. Fill up the crepe with the rest of your filling ingredients. I added mozzarella, sauteed leeks, cherry and sun-dried tomatoes. Arrange the fillings more to the center of the pancake, so you can flip the edges easily. Add your seasonings.


5. Once you have added all the ingredients and seasonings, use a knife to gently press a line on one side of the pancake but don’t cut through it. This is only to make it easier to then flip that edge of the crepe towards the middle, as if you’re making a little packet. Repeat this process with all of the edges, until your savory crepe packet is done! Serve immediately, and bon appetit!

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