Gluten-Free Buckwheat Crepes
You can make this basic crepe recipe for breakfast or to enjoy it as a traditional french dessert.
Recipe Summary Gluten-Free Buckwheat Crepes
Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.Ingredients | Crepe Recipe Creape1 cup milk2 eggs1 tablespoon vegetable oil½ cup gluten-free all-purpose baking flour3 tablespoons buckwheat flour1 teaspoon butter, or as neededDirectionsWhisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.Use a milk substitute in place of the milk if desired.Info | Crepe Recipe Creapeprep: 10 mins cook: 2 mins total: 12 mins Servings: 6 Yield: 6 crepes
TAG : Gluten-Free Buckwheat CrepesBreakfast and Brunch, Crepes,
