Soaked Buckwheat Crepes

I love, love, love crepes, especially ones made of buckwheat since going gluten-free last year. Although I don’t crave bready foods anymore, if I want to enjoy a food that require a bready substance such as a burrito, I will use crepes in it’s place…I love breakfast burritos, not all the time, but on occasion. This bread has worked well in replacing pita bread, and the plus side is that it is so much easier to make!

Crepes are easy to make and fast with the right equipment. You don’t need a crepe maker, but it does help. All you need is a shallow cast iron pan (Lodge brand has them for about $15) , preferably. Or another non-stick pan that is not scratched (until you get a good pan). There are plenty of youtube videos that show how to cook crepes.

You can do all sorts of things with crepes:

Burrito wrap
Sandwich wrap
Make it small size for a tortilla alternative
Pita bread alternative
Enchiladas
Anything else??

Has issues with eggs? Here is my egg-free version– take a look to get more ideas on what else you can do with this batter (with or without eggs).

Ingredients:

2 C filtered water or raw milk or non dairy milk
2 Tbs acid medium such as lemon juice, homemade whey,
2 Tbs grass-fed butter, ghee or coconut oil
1 ¼ C buckwheat groats (raw, light green color) or buckwheat flour (not the black one)
1/2 tsp. unrefined salt
6 eggs
Additionally, you will need butter, ghee or coconut oil to grease pan

Instructions:

Wash buckwheat groats well, skip if using flour.
Blend all the ingredients except the eggs in a blender and leave on the counter to soak for 12-24 hours.
When they are done soaking, add the eggs to the batter and blend again to combine.
When you are ready, heat a shallow 7 inch (preferably cast iron) non-stick pan on medium heat, or a crepe maker and add about 1 tsp. butter or coconut oil. NOTE: depending on your pan, you will need to adjust heat accordingly.
Pour 1/4 Cup of the liquid batter in the pan and swirl around to make sure the whole pan is covered.
When it is dry ans starting to bubble, slide it around to make sure it will easily flip.
Flip carefully and cook on the other side until golden color.

Photo Credit

Best eaten right away, but they can be stored in freezer for about 2 weeks or fridge for about 3 days.

You can also store the batter before eggs are added for about 3-5 days and add 1 eggs per 1/2 cup of batter just prior to cooking. That way, you can always have a fresh batch.

Shared with Tell ‘Em Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays