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Wholesome Buckwheat Crepes

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

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
Directions:
  1. 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.
  2. 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.
  3. Lightly grease a skillet and place over medium heat.
  4. 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.
  5. 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.
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