Ingredients
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1/2
-
1/2
-
1
-
1 1/4
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2
-
1
-
-
-
-
-
-
-
-
-
Directions
Basic Buckwheat Crepes- Vegan and Gluten-Free, Posting as a recipe that is vegan and gluten-free A recipe from The Ultimate Book of Vegan Cooking This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free Crepes can be used for savory or sweet toppings/fillings Serves 4- makes 8 crepes Buckwheat is gluten-free and not actually wheat higher in protein than most gf flours and a good source of amino acids, These are excellent crepes! I added a bit more milk than the recipe called for, however I found the batter was too thick for crepes with only 1 1/4 cups of milk, so I added 1 1/2 cups + 2 tbsp of milk and it was perfect This will be my go-to recipe for crepes now , Needed more milk
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Steps
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1
Done
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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. |
|
2
Done
|
Add the Coconut Oil and a Little of the Milk, Beating Well With a Wooden Spoon. |
|
3
Done
|
Gradually Beat in the Remaining Milk, Drawing the Flour in from the Sides to Make a Smooth Batter. |
|
4
Done
|
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. |
|
5
Done
|
Cook Until Golden Brown, Flip and Cook the Other Side. |
|
6
Done
|
Place Cooked Crepes Onto a Plate and Using Baking Paper Between Cooked Crepes to Stop Them from Sticking Together. |
