Description
These gluten free buckwheat crepes are great for a sweet or savory breakfast. They're made with buckwheat flour, cooked on a frying pan and turn out thin and pliable.
Ingredients
Scale
- 3 large eggs
- 1/2 cup coconut milk
- 2 Tbsp avocado oil
- 2 Tbsp maple syrup (optional)
- 1 tsp vanilla extract (optional)
- 1/3 cup buckwheat flour (46g)
- 1 tsp cinnamon (optional)
- 1/8 tsp salt
Instructions
- Lightly grease a 10.5" frying pan (I used coconut oil) and place on the stovetop. Preheat over medium heat while you make the batter.
- Combine the eggs, coconut milk, avocado oil, maple syrup and vanilla in a large bowl. Whisk until well mixed.
- Mix in the buckwheat flour, cinnamon and salt. Whisk until the batter has a smooth, even consistency.
- Scoop just under ¼ cup of the crepe batter onto the preheated frying pan. Grab the frying pan by the handle and rotate it to spread the batter across the entire bottom of the pan. Set the pan back on the burner and cook until the crepe is nearly cooked through and easy to flip.
- Flip the crepe and cook until done.
- Remove crepe from pan and place on a serving plate*
- Repeat steps 4-6 until batter has been used up.
- Add your favorite toppings (jam, nut butter, chocolate spread, avocado, bacon...) to the crepes, then fold or roll up and serve.
Notes
For savory crepes, omit the maple syrup, vanilla and cinnamon.
*You can keep the crepes warm by placing them on an oven safe plate or baking sheet in the oven at 200 degrees, or in a warming drawer. Be sure to separate each crepe with a sheet of parchment paper.