Buckwheat Banana Crepes
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Raw Buckwheat Groats | 200 gr | 1 cup | Make sure you're using hulled non roasted buckwheat.They'll be a light brown or a little greenish in color. Hulled buckwheat groats have a mild taste which is perfect for baked goods. | |
| Banana | 1 | 2/3 cup | If you have extra overripe bananas at home, stick it in the freezer with the skin on. Frozen bananas turn dark brown or black, that’s OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Thawed bananas are very soft and watery, no worries. Squeeze the squishy dark bananas into your mixing bowl, include any liquid and now go bake. | |
| Water | 350 ml | 1 1/2 cups | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Baking Soda | 3 gr | 1/2 teaspoon | ||
| Apple Cider Vinegar | 15 ml | 1 tablespoon |
Optional Ingredients :
| 5 ml/ 1 tsp Vanilla | |
| 3 gr / ½ teaspoon Cinnamon |
Equipment:
| Blender |
Steps:
- Rinse Buckwheat (1 cup), then add to a large bowl and cover with twice the amount of lukewarm water. Soak uncovered at room temperature for at least 6 hours, or overnight.
- Drain and rinse once more the soaked buckwheat.
- Combine all the ingredients: soaked Buckwheat, Water (1 ½ cups), Banana, Baking Soda ( ½ tsp ), Salt (1/2 tsp ) and Apple Cider Vinegar (1 tbsp) in a blender. Blend until smooth.
- Let it rest on the counter for 10 minutes.
- Meanwhile, preheat a crepe pan or non-stick skillet over medium heat (for at least 5 minutes). This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting, and can result in holes or uneven thickness.
- Brush the pan very lightly with oil. Coat the pan with about 1/3 cup of crepe batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Continue with the rest of the crepes, adjusting heat up or down and lightly oil the pan, if needed. You should yield 8 crepes.
- Best served when fresh, but you can store leftovers sealed in the refrigerator for up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container for up to 1 month. To reheat, warm in a 350-degree F (175C) oven or microwave until hot.