According to some sources the very first crepes were made out of buckwheat flour! In rural areas of France wheat flour was too expensive for most people to afford. Buckwheat crepes were the norm, and wheat crepes were only available to the rich.
I love finding foods that are gluten free in their natural state. It is always so much better to eat something the way it was meant to be than to have to alter it. Something always seems to get lost in the alterations. My favorite thing about crepes is how they bend and fold and roll. They will not crack and leave your filling falling out onto the plate!
Let’s talk about fillings. Crepes are like sandwiches, quesadillas, and pizza – really any toppings go! Here are a couple of my favorites:
For a breakfast version, try scrambled eggs with bacon or sausage.
If you haven’t made crepes before I wrote up some step by step directions that should help you through your first batch.
Happy crepe making!
Gluten Free Buckwheat CrepesIngredients (makes 1-2 dozen crepes, depending on size)
- 2 eggs
- 1/2c buckwheat flour
- 1/2c all purpose GF flour blend (I used Bob’s Red Mill)
- 1/4 tsp salt
- 1 1/2c milk of choice
- Mix all ingredients together in a blender or food processor.
- Heat a non stick skillet over medium high heat.
- Pour some batter into the skilled and swirl the pan in a circle, so that the batter spread evenly across the pan.
- After a minute or two, when the batter starts to bubble, flip the crepe with a spatula.
- Let the crepe cook for another minute or two. Lift it up a bit with the spatula to check for done-ness (The bottom will be light brown).
- When the crepe is done on the bottom, move it to a plate and repeat with remaining batter.
- Add a filling of your choice and roll or fold up the crepe!