Here is a great recipe for a gluten-free crepe made with buckwheat flour! I have been grinding the raw buckwheat groats into flour instead of using the pre-packaged flour. I find the flour that is already ground has a very strong buckwheat taste. The raw groats are a lot more mild. I have been eating the crepes like a tortilla with hummus or nut butter. The first night I made them, I served them with fresh strawberries; that was delicious.
I keep trying to find different food ideas that are easy to make and then easy to freeze. I save the paper wrap and plastic packaging from the rice tortillas that I buy and then package the crepes between the paper and put it in the plastic bag and then place it all right in the freezer. The paper makes it very easy to defrost just the right amount of crepes that you need. They do not stick together and freeze beautifully. See what fun recipe you can create using these lovely, light crepes! Bon Appetit!
1 ¼ cup almond milk
4 Tbs. arrowroot powder
1/2 cup water
2 Tbs. melted ghee
1 cup buckwheat flour
1/2 tsp. xanthan gum
½ tsp. salt
In a medium bowl, combine the buckwheat flour, arrowroot powder, xanthan gum and salt. In a small bowl, mix the almond milk, water and butter together and slowly whisk into the flour mixture. Make sure that the batter is not lumpy. You want a nice thin batter than will easily swirl in the pan. If it seems to thick, add some more water or milk.
To cook the crepes: set a large cast-iron skillet over low heat. Slowly, bring it up to medium heat. Spray the skillet with cooking spray. Swirl in some of the crêpe batter (about 2 ounces, if you want to measure it). Tilt the skillet back and forth until the batter covers the entire surface. When the edges are set and starting to curl up from the pan, about 30 seconds to 1 minute, run a metal spatula under all the edges of the crêpe. Flip the crêpe. Cook for 30 seconds then turn the crêpe out onto a cutting board or plate.
Repeat with the remaining crêpe batter.
1/8 tsp. baking powder