About a year ago, we figured out that my husband has a Gluten sensitivity (thank you, elimination diet!) This meant a huge change to our eating habits…especially breakfast. Up until that point, breakfast generally involved toast, pancakes, french toast, peanut butter and jelly sandwiches…basically, all things wheat.
My goal was to find something that he liked as much as the wheat-filled breakfasts, but without all of that damn gluten. I was also trying not to complicate things with too many strange, chemically ingredients. Thankfully, we discovered these Buckwheat Crepes from Bon Appetit. I’ve made a few tweaks to the recipe and make them constantly. I can whip up a batch in the morning, make a few crepes so that my husband actually eats breakfast and then keep the rest of the batter in the fridge for crepe-breakfast-related-emergencies.
The trick is finding the right buckwheat flour. I’ve found that there is a huge difference between brands. My current favourite is Deep Kuttu flour from the Indian grocery store. It’s more finely milled than the other buckwheat flours I’ve tried and has a nice light, nutty taste. Of course, shopping there involves a lot of Googling the names of the different types of flour to get the English translations, but that’s part of the fun (OK…maybe just for me.)
Another excellent Buckwheat flour is Cuisine Soleil Stone Ground Buckwheat flour. It’s a little coarser ground than the Deep flour and has a nice light colour and flavour. I should note that the Deep Kuttu flour is made in a facility that processes wheat, so if you need to be strict about avoiding wheat, this is not the flour you are looking for.
Buckwheat Crepe Recipe
(modified from Bon Appetit’s Basic Buckwheat Crepes)
1 1/4 cups buckwheat flour
¼ teaspoon salt
¾ teaspoon sugar
3/4 cup milk (I use 1% milk for these because that’s what we keep on hand)
1/4 cup vegetable oil
3 large eggs
1 cup water (or more, depending on the type of Buckwheat flour you are using)
Place flour in medium bowl, add salt and sugar and whisk the dry ingredients to combine.
Add milk, oil and the eggs to the bowl and whisk until smooth.
Whisk in 1 cup water and let the batter sit for about 10-15 minutes to let the flour hydrate.
At this point, you can add some extra water (about ¼ of a cup) if the batter is too thick. The batter should be the texture of thick cream. Of course, if you find that the batter is too thick once you start cooking the crepes, you can always add more water then.
Heat a nonstick skillet over medium heat (I use a 8 ½” skillet, Bon Appetit recommends a 10” skillet…I won’t judge you.) Once heated, add a bit of butter or oil to the pan and wipe it out with a paper towel, so that you have a nice light coating on the skillet.
Add about ¼ cup of the batter to your skillet while tilting/rotating the skillet to coat it evenly with the batter. Cook your crepe until it’s golden on bottom – about 45 seconds to a minute depending on your stove.
Use a small spatula to flip the crepe and cook for about another 30 seconds. Pile your finished crepes on a plate and enjoy!
Any leftover batter can be stored in the fridge for a few days…just give the batter a good stir when you need to make more crepes.
My husband loves the crepes sprinkled with sugar (for texture) and rolled up, as you can see.
I’m more of a savoury crepe fan, but you can really stuff then with anything you like – jam, peanut butter, Nutella, ham and melted swiss cheese, sauted mushrooms and melted brie. Did I mention that I love melted cheese?