All Recipes Breakfast and Brunch Recipes Crepes Savory

Ingredients

⅔ cup raw buckwheat groats 1 ⅓ cups water, to cover 1 egg 2 tablespoons brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt ½ cup water, or as needed

Nutrition Info

283.3 calories carbohydrate: 54.1 g cholesterol: 93 mg fat: 3.8 g fiber: 5.4 g protein: 9.7 g saturatedFat: 0.8 g servingSize: - sodium: 336 mg sugar: 14.7 g transFat: : - unsaturatedFat: : -

Directions

Combine buckwheat groats with about 1 1/3 cup water in a bowl, allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water, blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
Lightly grease a skillet and place over medium heat.
Pour about 1/3 cup batter into the skillet, lift and tilt the skillet to swirl the batter evenly over the skillet, return to heat.
Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more, flip again and cook about 12 seconds. Plate and serve immediately.

Recipe Yield

6 large crepes

Recipe Note

These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.

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