Vegan and Gluten-Free Buckwheat Crepes
Delight in the simplicity and versatility of these Vegan and Gluten-Free Buckwheat Crepes. Hailing from "The Ultimate Book of Vegan Cooking," this recipe offers a nutritious alternative to your classic crepes, using protein-rich buckwheat flour and plant-based ingredients. Perfect for a light and satisfying breakfast or brunch, these crepes can be paired with your favorite savory or sweet toppings and fillings. Enjoy the earthy flavor of buckwheat while indulging in a gluten-free treat that everyone can savor.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
buckwheat flour
1/2 cup
rice flour
1/2 cup (finely milled)
coconut oil
1 tablespoon (can use other oil if preferred)
soy milk
1 1/4 cups (can use other milk if desired)
arrowroot or tapioca starch
2 teaspoons
salt
1 pinch
oil
as needed (for pan frying)
Instructions
1
In a large bowl, combine the buckwheat flour, rice flour, starch, and salt. Create a well in the center of the mixed dry ingredients.
2
Pour the coconut oil and a portion of the soy milk into the well. Using a wooden spoon or whisk, begin to combine the ingredients.
3
Continue adding the remaining soy milk gradually, stirring the mix from the center outward until the batter is smooth and lump-free.
4
Heat a small amount of oil in an 18cm/7-inch non-stick frying pan over medium heat.
5
Pour enough batter into the pan to thinly coat the bottom. Quickly tilt and rotate the pan to spread the batter evenly.
6
Cook the crepe until the edges begin to lift and the underside is golden brown, approximately 1-2 minutes.
7
Carefully flip the crepe using a spatula and cook the other side until it is lightly browned, about 30 seconds to 1 minute.
8
Transfer the cooked crepe to a plate and continue cooking the remaining batter, placing sheets of baking paper between each crepe to prevent sticking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Vegan and Gluten-Free Buckwheat Crepes?
They are a nutritious, plant-based alternative to classic crepes made with protein-rich buckwheat flour and gluten-free ingredients.
Is this recipe gluten-free?
Yes, this recipe is entirely gluten-free, utilizing buckwheat and finely milled rice flour instead of wheat flour.
Are these crepes vegan?
Yes, they are 100% vegan, as they use soy milk and coconut oil rather than dairy or eggs.
What are the primary flours used in this recipe?
The recipe uses a combination of buckwheat flour and finely milled rice flour.
Which book is this recipe from?
This recipe is featured in "The Ultimate Book of Vegan Cooking."
How many servings does this recipe make?
This recipe yields 4 servings.
What kind of milk can I use for these crepes?
The recipe calls for 1 1/4 cups of soy milk, but you can use other plant-based milks if desired.
What type of starch is required?
You can use either 2 teaspoons of arrowroot starch or tapioca starch.
Can I substitute the coconut oil?
Yes, while coconut oil is suggested, you can use other oils if you prefer.
What size frying pan should I use?
An 18cm or 7-inch non-stick frying pan is recommended for these crepes.
How do I ensure the batter is lump-free?
Create a well in the dry ingredients and gradually add the soy milk while stirring from the center outward.
How long should I cook the first side of the crepe?
Cook the first side for approximately 1-2 minutes until the edges lift and the underside is golden brown.
How long does the second side take to cook?
The second side usually takes between 30 seconds to 1 minute to lightly brown.
How do I prevent the crepes from sticking together after cooking?
Place sheets of baking paper between each cooked crepe as you stack them on a plate.
What heat setting is best for frying?
Medium heat is ideal for cooking these crepes in a non-stick pan.
Can I serve these with sweet or savory toppings?
Yes, the earthy flavor of buckwheat makes these crepes versatile for both sweet and savory fillings.
Are these crepes high in protein?
Yes, the recipe uses protein-rich buckwheat flour, making them a nutritious breakfast option.
How do I get an even coating of batter in the pan?
Quickly tilt and rotate the pan immediately after pouring the batter to spread it thinly and evenly.
What is the total ingredient count?
There are 7 main ingredients required for this recipe.
What preparation is needed for the rice flour?
The rice flour should be finely milled to ensure a smooth crepe texture.
Is salt included in the batter?
Yes, one pinch of salt is added to the dry ingredient mix.
Do I need to grease the pan between crepes?
Yes, use a small amount of oil as needed for pan frying each crepe.
What tools are recommended for mixing the batter?
A wooden spoon or a whisk can be used to combine the ingredients.
Is this recipe suitable for brunch?
Yes, these crepes are perfect for a light and satisfying breakfast or brunch.
Can I use arrowroot starch?
Yes, arrowroot starch is one of the recommended options for this recipe.
Should the batter be thick or thin?
The batter should be pourable and thin enough to coat the bottom of the pan easily.
How do I start mixing the ingredients?
Start by combining the buckwheat flour, rice flour, starch, and salt in a large bowl.
How do I know when to flip the crepe?
Flip the crepe when the edges begin to lift and the bottom side is golden brown.
What is the flavor profile of these crepes?
They have a distinct and pleasant earthy flavor due to the buckwheat flour.
Can I use other plant-based milks besides soy?
Yes, the recipe notes that other milks can be used if desired.