Buckwheat Crepes Savory
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Raw Buckwheat Groats | 150 gr | 3/4 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. | |
| Coconut Milk | 170 ml | 3/4 cup | You can use different types of milk: almond milk, oat milk or just water. | |
| Water | 100 ml | 1/2 cup | ||
| Baking Soda | 3 gr | 1/2 teaspoon | ||
| Apple Cider Vinegar / Lemon Juice | 15 ml | 1 tablespoon | You can use White Vinegar too. Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise. | |
| Salt | 3 gr | 1/2 teaspoon | ||
| Vegetable Oil | 30 ml | 2 tablespoon | You can use any mild-flavored oil, such as coconut oil, grapeseed oil, or avocado oil. |
Optional Ingredients for sweet version:
| 3 ml / ½ teaspoon Vanilla | |
| 15 gr / 1 tbsp Sweetener ( Maple Syrup, Honey or Coconut Sugar) | |
| 3 gr / ½ teaspoon Cinnamon |
Equipment:
| Blender | |
| Crepe pan or non-stick skillet |
Steps:
- Rinse Buckwheat (3/4 cup), then add to a large bowl and cover with twice the amount of water. Soak at room temperature for at least 4 hours, or overnight.
- Drain and rinse once more the soaked buckwheat.
- In a blender, combine all the ingredients soaked Buckwheat, Water (½ cup), Coconut Milk (¾ cup), Baking Soda (½ tsp), Salt, Apple Cider Vinegar (1 tbsp), Vegetable Oil (2 tbsp), and blend until smooth.
- Let it rest on the counter for 10 minutes.
- Meanwhile preheat a skillet over medium heat. 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. You should yield 8 crepes.
- Serve with any savory or sweet filling (we served it with Liver Pate).