Basic Buckwheat Crepes- Vegan and Gluten-Free |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Posting as a recipe that is vegan and gluten-free. A recipe from The Ultimate Book of Vegan Cooking This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids Ingredients:
1/2 cup buckwheat flour |
1/2 cup rice flour (use a finely milled flour) |
1 tablespoon coconut oil (can use other oil of choice) |
1 1/4 cups soymilk (can use other milk if wished) |
2 teaspoons arrowroot or 2 teaspoons tapioca starch |
1 pinch salt |
oil, for pan frying |
Directions:
1. Place the buckwheat flour, rice flour and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
2. Add the coconut oil and a little of the milk, beating well with a wooden spoon.
3. Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
4. Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
5. Cook until golden brown, flip and cook the other side.
6. Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
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