My first job when I was 15, I worked at a cafe where they (not me) made crepes on a beautiful crepe maker. My favorite was always the crepe with raspberry preserves and powdered sugar. I can’t even tell you how many I consumed that summer. Thank goodness for a young and speedy metabolism.
Since being gluten-free, I had only eaten gluten-free crepes at select restaurants or farmers markets and they were, well… just okay. It was time I made my own.
My husband and I tried a few different combinations and this was definitely the winner. They had great flavor, the texture was soft, not gritty or chewy. These aren’t as thin as original crepes, but a little extra “meat” never hurt anyone (wink, wink).
Crepes are really just a thin pancake.
It’s pretty brilliant. Just one more way to get that pancake fix.
I decided to make my crepes with buckwheat flour for a little added protein and fiber. You’d think by the name, that buckwheat would contain wheat, but surprisingly, it doesn’t. Buckwheat is a plant that is cultivated for its seeds. This flour adds a bit of nuttiness as well as good protein, like I mentioned.
With a combination of Arrowhead Mill’s all-purpose gluten-free flour and buckwheat flour, I knew it wouldn’t take many tries for this to work out. I know I’ve said this before, but not all gluten-free flours are created equal so when you find a good all-purpose, get excited. very excited.
Other favorite fillings include strawberries and whipped cream or nutella/hazelnut spread and bananas. Or you can make these savory with some ham, pesto and spinach. That’s my other favorite.
Previous recipes with Arrowhead Mills include –
- Gluten-free Banana + dark chocolate Pancakes
- Light Peanut Sauce with Rice Noodles
- Kale Sausage & Quinoa Scramble
- Gluten-free Cranberry Pistachio Biscotti
Buckwheat Crepes with Raspberry Preserves
makes about 6 crepes
- 1 1/2 cup milk – I used unsweetened vanilla almond milk
- 1/2 cup Arrowhead Mills All-purpose Gluten-free flour
- 1/2 cup Arrowhead Mills Buckwheat Flour
- 1 1/2 tablespoon butter, melted
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- plus butter for the pan
- Raspberry preserves or jam
- powdered sugar
Add all ingredients to a blender and blend until well combined – no clumps. Place in the refrigerator to chill for about an hour.
note: make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.
Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan. Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula. Cook for another 2 minutes or so on the other side and then remove.
note: lightly mix the batter in between crepes since it tends to separate a little.
Continue until you’ve used up all the crepe batter.
Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon. Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up. For a nice touch, sprinkle a little more powdered sugar and then ready to serve.
Serve immediately and enjoy!
Inspired by David Lebovitz
This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.
April 15 2013