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    You are in: Home / Recipes / Wholesome Buckwheat Crepes Recipe
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    Wholesome Buckwheat Crepes

    Wholesome Buckwheat Crepes. Photo by Ravenhood

    1/1 Photo of Wholesome Buckwheat Crepes

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    4 hrs

    20 mins

    Ravenhood's Note:

    These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam and mashed bananas as filling. Another recipe from my crazy experiments in the kitchen!

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    Serves: 2



    Units: US | Metric


    1. 1
      Soak buckwheat groats in double the amount of water for 4 hours or overnight (you can get away with soaking them for 1 1/2 hours but they`re better after 4 hours of soaking). Rinse them once or twice during soaking if possible.
    2. 2
      When it comes time to using them, drain and rinse the buckwheat groats very well. Put all ingredients into a blender and blend until smooth.
    3. 3
      Preheat a greased skillet on medium heat or almost medium heat. Pour 1/4-1/3 cup batches of crepe mixture in your skillet (do so with the skillet off the heat and swirl mixture around quickly to distribute, then stick it back on the hot stove). Cook for about 2 minutes then flip and cook other side until cooked. Flip a last time for a dozen seconds and serve hot.

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    Nutritional Facts for Wholesome Buckwheat Crepes

    Serving Size: 1 (153 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 136.2
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 0.7 g
    Cholesterol 81.8 mg
    Sodium 329.8 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 1.6 g
    Sugars 13.9 g
    Protein 4.6 g

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