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Wholesome Buckwheat Crepes

Wholesome Buckwheat Crepes

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    4 h 15 m
Ravenhood

Ravenhood

These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
  2. Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
  3. Lightly grease a skillet and place over medium heat.
  4. Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
  5. Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
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Reviews

Ravenhood
7

Ravenhood

2/14/2012

I forgot to add the necessary 1 tsp ground flax seeds in this recipe. You can use maple syrup instead of brown sugar, which is what I prefer to do. you can also use rice milk or your milk of choice if desired, but they may give different effects due to their consistency.

PAMELA D. aPROpos of nothing
2

PAMELA D. aPROpos of nothing

3/24/2013

Loved the flavor but had huge problems with texture. Added more water but was afraid to add too much. Never got it to pour and even spreading was difficult. They were not pretty but I will work on it as the taste was great. Served with my usual crepe filling of cream cheese and sour cream mixed with a bit of powdered sugar and some thawed blueberries. Edit: I tried again, adding another egg and 2 T ground flax. Still difficult to work into a "crepe" so I made them "pancakes" instead.

sueb
2

sueb

3/14/2012

I used honey instead of sugar, and omitted the salt. This was my first time making crepes, and found them easy to make with this recipe! I love the use of buckwheat!

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