Basic Buckwheat Crepes- Vegan and Gluten-Free
photo by Tracey K.
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
8 crepes
- Serves:
- 4
ingredients
- 1⁄2 cup buckwheat flour
- 1⁄2 cup rice flour (use a finely milled flour)
- 1 tablespoon coconut oil (can use other oil of choice)
- 1 1⁄4 cups soymilk (can use other milk if wished)
- 2 teaspoons arrowroot or 2 teaspoons tapioca starch
- 1 pinch salt
- oil, for pan frying
directions
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free