Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Buckwheat Crepes- Vegan and Gluten-Free Recipe
    Lost? Site Map

    Basic Buckwheat Crepes- Vegan and Gluten-Free

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    **Jubes**'s Note:

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    crepes

    Units: US | Metric

    Directions:

    1. 1
      Place the buckwheat flour, rice flour and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
    2. 2
      Add the coconut oil and a little of the milk, beating well with a wooden spoon.
    3. 3
      Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
    4. 4
      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. 5
      Cook until golden brown, flip and cook the other side.
    6. 6
      Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.

    Ratings & Reviews:

    • on January 17, 2014

      55

      My first try at making creeps, and these were quite good. I tried using Pam to oil skillet, and that didn't work real well. I didn't see where the tapioca starch was to be mixed in, so I just put it with the other dry ingredients. My batter was lumpy but the creeps were still good,

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Basic Buckwheat Crepes- Vegan and Gluten-Free

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 196.4
     
    Calories from Fat 50
    25%
    Total Fat 5.6 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 82.5 mg
    3%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 3.0 g
    12%
    Sugars 0.8 g
    3%
    Protein 6.5 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites