Despite its name, buckwheat does not contain gluten. These crepes are delicious, filling without being heavy, crispy on the edges, and soft in the middle. I prefer eating these with savoury ingredients for a leisurely Sunday brunch, and using the leftover batter to make weekday crepes with bananas and natural peanut butter. The batter will keep in the fridge for up to 5 days and makes around 6 crepes. Double or halve the recipe according to your needs.
- 1 cup buckwheat flour
- ¼ cup rice flour
- 1½ tsp sugar
- ¾ tsp salt
- 2½ cups almond milk
- ¼ cup canola oil
- Vegetable oil for cooking the crepes
Whisk together buckwheat flour, rice flour, sugar, and salt. Add the almond milk and canola oil. Whisk once more to combine.
Preheat a crepe pan or large flat pan over medium heat. Once the pan is hot, brush with a small amount (½ tsp) of vegetable oil. Add enough batter to almost coat the bottom of the pan. Swirl
the batter around to coat the entire surface. Let cook around 3-5 minutes, until the sides are nicely crispy and the bottom is a light brown. Using a spatula, flip the crepe in one confident motion. If your crepe sticks to the pan and resists being flipped, it’s not ready to be turned yet. The first crepe takes closer to 4-5 minutes to cook. The others will be faster once the pan is hotter. Cook the other side for another 2-3 minutes, remove from the heat, and add your toppings! Note that the first side on which it cooked will be the prettiest.
Suggested toppings– Savoury
- Any combination of zucchini, bell peppers, eggplant, onions, and mushrooms, diced and sautéed in olive oil, and seasoned with salt and pepper
- Delicious vegan pesto
- Finely chopped parsley, mint, or basil
- Maple syrup (for everyone raising eyebrows at the combination of peppers and maple syrup, give it a try anyway!)
Suggested toppings– Sweet
- Grilled bananas (with or without a dash of Grand Marnier)
- Fresh fruit: strawberries, bananas, or apples, to name a few
- Peanut butter
- Gianduja spread (hazelnut chocolate)
- Maple syrup