Basic Buckwheat Crepes Vegan and Gluten Free
Experience the perfect blend of simplicity and versatility with this recipe for Basic Buckwheat Crepes, which are both vegan and gluten-free! Made with wholesome buckwheat flour, these crepes are light, earthy, and naturally nutrient-packed. Using ground flaxseed as a plant-based binder, this easy recipe creates a smooth, pliable batter with just a handful of pantry staples, including your favorite non-dairy milk. Whether you're craving something sweet like fresh fruit and maple syrup or gearing up for savory with sautéed veggies, these crepes are an ideal canvas for any meal. Quick to prepare and cook in under 30 minutes, they’re a healthy, allergy-friendly alternative to traditional crepes, perfect for breakfast, brunch, or even dinner. Say hello to a dish that’s effortlessly elegant, customizable, and completely delicious!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1.5 cups Non-dairy milk (such as almond, soy, or oat)
- 0.5 cup Water
- 1 tablespoon Ground flaxseed
- 1 teaspoon Maple syrup (optional, for a touch of sweetness)
- 0.25 teaspoon Salt
- 1 tablespoon Neutral cooking oil (for greasing the pan)
Instructions
In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, whisk together the buckwheat flour and salt.
Gradually add the non-dairy milk and water, whisking while pouring to avoid lumps. Stir in the prepared flax egg and maple syrup (if using). Mix until you have a smooth, thin batter.
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a small amount of neutral cooking oil using a brush or paper towel.
Pour about 1/4 cup of batter into the center of the pan and quickly tilt the pan in a circular motion to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom is lightly browned. Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed between crepes.
Serve the crepes warm with your choice of sweet or savory fillings, such as fresh fruit, nut butter, sautéed vegetables, or hummus.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 189 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
