Buckwheat Crepes- Two Ways

 A friend recently told me about the delicious buckwheat pancakes she made for Mother's Day Brunch and I was immediately dreaming of whipping up some buckwheat crepes. It's a great gluten-free alternative to wheat flour crepes and and has a distinct nutty flavour that brings a richness to breakfast or brunch. This recipe made so many medium-sized crepes that is was plenty for some almond/peanut butter and banana filled ones for breakfast and some savoury, chicken and asparagus filled ones for lunch.

 

Buckwheat crepes:

1 1/4 cups buckwheat flour

3 large eggs

1/4 oil

3/4 cup almond milk

1 1/2 cups water

 

Instructions: blend all ingrendients in a blender or food processor, or alternatively, whisk by hand. Heat a pan to med-high heat and add one teaspoon coconut oil. Ladle about 1/4cup of the batter and swirl it around in the pan to form a nice thin layer. Allow to cook through about 45 seconds per side.

 

Fill with your favourite toppings!

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