Easy gluten-free crepes (whole food)

These gluten-free crepes are one of my favorite foods to eat for many reasons:

1. Only take 20 minutes to make
2. They require just 5 ingredients (6 if you count salt)
3. They only require whole simple ingredients. No 10-ingredient gluten-free mixes needed.
4. They always turn out very tender and flavorful.

You can read a little story on how I came about to switch my traditional crepe recipe to this one or just scroll right to the useful tips:

Tips on how to make easy gluten-free crepes:

• This recipe only works with green buckwheat! Buckwheat flour or toasted buckwheat (or kasha) will not work here.

• Once the batter is ready, let it rest for about 15 minutes. This will help make the batter more stable.

• The amount of batter per crepe will depend on the diameter of your pan and on how thick you like your crepes! You’ll have to experiment with a couple to get it right. I use an 8.5-inch pan and about 1/2 ladle per crepe.

• Cook these gluten-free crepes with butter or neutral oil. You can use coconut oil too! But keep in mind that it will make crepes taste a little…well, coconutty. 
• Make sure to use a good non-stick without scratches! Scratched non-stick pan can cause sticking and be harmful to health.

More delicious gluten-free desserts:

• Vegan pumpkin pie (gluten-free)
• Flourless Black Forest Cake (Gluten Free)
• Berry cream tart with almond crust (GF)
• Coconut-banana cake with caramel
• Foolproof baked cheesecake recipe

Knowing that you use my recipes makes me so happy! If you end up making these easy gluten-free crepes or any other recipes, please tag me @olesia.guts so I can see your creations!

Easy gluten-free crepes

Serves: 2-3 Prep Time: 10 Минут Cooking Time: 10 Минут 10 Минут

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 2 oz (1/3 cup) green buckwheat - please note that buckwheat flour or toasted buckwheat (also known as kasha) will not work in this recipe
• 2 large eggs
• 1/3 + 1/2 cup (220 ml) water
• 3.5 tbsp any unsweetened unflavored yogurt*
• 1/2 tsp sugar, preferably unrefined 
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Blend green buckwheat into very fine flour in a blender or a coffee grinder.
2. Mix with the rest of the ingredients in a blender and blend until smooth, approximately 30 seconds - 1 minute.
3. Let sit for about 15 minutes while you clean up and heat your non-stick pan. This will help buckwheat bind with other ingredients making the batter more stable.
4. Preheat the non-stick pan over medium-high heat. Add 1 tsp of butter or neutral oil to the pan. You can add coconut oil as well but keep in mind that it will make your crepes taste a little...well, coconutty.
5. Using a ladle or a measuring cup, pour some batter into the pan - the amount will really depend on the diameter of your pan (I use an 8.5-inch pan and pour about 1/2 ladle per crepe) and on how thick you like your crepes! You'll have to experiment with a couple of crepes to get to the perfect amount of batter.
6. Cook on one side until browned and bubbly, about 1 minute. Flip and cook for 30 seconds - 1 minute on the second side, until the second side is set and just starts to brown. *Depending on the type of your stove, you might need to adjust the heat during the cooking process.
7. Serve hot or warm with a garnish or filling of your choice and enjoy!

Notes

*dairy- or plant-based