Serve this salad with avocado and hearts of palm over lettuce, in lettuce cups, or as a dip for tortilla chips.
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Total Time: | 12 mins |
| Servings: | 6 |
| Yield: | 6 crepes |
Ingredients
- 1 cup milk
- 2 eggs
- 1 tablespoon vegetable oil
- ½ cup gluten-free all-purpose baking flour
- 3 tablespoons buckwheat flour
- 1 teaspoon butter, or as needed
Instructions
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
- Use a milk substitute in place of the milk if desired.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 45 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Best crepe recipe ever!! I doubled the batch and it still turned out amazing. I hadn’t had crepes in so long, I can’t thank you enough for sharing this recipe, Buckwheat Queen!!
Best gluten free crepes! These also work well for wraps. I used almond milk and tapioca flour. Next batch I make Iwill use cassava flour which is what tapioca flour is made from.