10 Jan Gluten Free Buckwheat Crepes
Buckwheat is a gluten free seed, made into flour it is a great gluten free flour option. It’s low GI, high fiber and has lots of good nutrition. As well as being relatively low allergen its gentle on the gut and digestion… unlike a traditional gluten containing grain. Gets my tick of approval.
When you are looking to heal your gut or maintain a healthy gut going gluten free is a good idea or to severely limit your gluten consumption. Unfortunately it’s an adjustment learning how to cook gluten free or what to do with gluten free flour (because it’s not always a straight 1:1 swap. Not everything that is lablled gluten free is healthy, some gluten free flours are loaded with rice, potato and corn flour which are very starchy and very high carb plus thickeners and fillers which can be problematic for someone with a sensitive gut or trying to heal their gut. Buckwheat however is quite gelatinous so acts well in gluten free baking however it does have a stronger flavour than traditional white flour. I find buckwheat is usually best mixed with other gluten free flours for a milder flavour… however in this recipe it is perfect because crepes are so thin so the flavour is not over powering.
You can get creative with your fillings, i have photographed blueberry and chia compote with coconut yoghurt. You can enjoy sweet fillings and savory fillings, whatever you like.
Filling Ideas:
- Mango and coconut yoghurt
- Eggs and beans
- Eggs and cooked cherry tomatoes
- Fruit salad and yoghurt
- Blueberry (of mixed berry) and coconut yoghurt.
Buckwheat Flour Crepes Gluten Free
Ingredients
- 1/3 cup Buckwheat flour
- 1/3 cup Coconut milk any plant based milk will work.
- 1 egg
Instructions
- Add all ingredients to a bowl and whisk together. Heat a non stick pan to medium heat.Add 1/3 cup of the mixture to the pan, pick up the pan and swirl it around to acheive a thin round crepe and let it cook. Should only take a few mins each side.Once cooked, you can add your filling and enjoy.
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