Buckwheat Crepes (Gluten Free AND Dairy Free!)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4 large eggs
  • 1 cup soy milk
  • ½ cup buckwheat flour
  • Generous pinch of kosher salt
  • 2 tablespoons olive oil
Instructions
  1. Whisk the soy milk and eggs together in a medium bowl. Gradually whisk in the flour.
  2. Slowly heat a large skillet until it's on medium high heat. To heat the skillet slowly, I start on low heat for a minute and then turn it up to medium low for another minute and then medium high for another minute and so on.
  3. Add the olive oil and swirl it around to cover the bottom of the skillet. Once the oil is hot, lift the skillet up off the heat and slowly pour in ½ cup of the crepe batter. Depending on the size of your skillet you made need a little more or a little less. Turn the skillet from side to side as you pour in the batter to spread it out until it covers the entire bottom surface. This is where the quick wrist action comes into play.
  4. Once the batter covers the entire bottom of the skillet in a nice round circle, let it cook for 30 seconds to a minute, until the edges start to curl up. Please note that my first crepe always comes out terrible and then my second is more even like the one below. So don't get discouraged if it doesn't look great your first time!
  5. Run a metal spatula under all the edges of the crepe. Flip the crepe. Cook for 30 more seconds then turn the crepe out onto a cutting board, baking sheet or plate and add your toppings.
  6. That's it! It's almost sad how easy this was. Although, as you can see, my edges need a little work. They got a little too crispy and start breaking off. This is where the je ne said quoi and the French crepe magician come in. Or maybe I just need more practice....
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/buckwheat-crepes-gluten-free-and-dairy-free/