Recipe by **Jubes**
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
Top Review by carolineu83
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.
- 1⁄2 cup buckwheat flour
- 1⁄2 cup rice flour (use a finely milled flour)
- 1 tablespoon coconut oil (can use other oil of choice)
- 1 1⁄4 cups soymilk (can use other milk if wished)
- 2 teaspoons arrowroot or 2 teaspoons tapioca starch
- 1 pinch salt
- oil, for pan frying
Directions See How It's Made
- 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.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- 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.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.