Gluten Free Buckwheat Crepes

Gluten Free Buckwheat Crepes top my list of gluten free recipes because they can be used for breakfast, lunch or dinner. Not only that, but they are versatile in baking for those with multiple allergies/sensitivities. They can be made dairy-free, and are an excellent choice for those struggling with diabetes.

Buckwheat is one of those topics I could go on forever about because there is so much we have forgotten about this fantastic food. For your sake, I will do my best to keep this brief, and follow up with extra info in another post. I’m going to go over some of the most important things to know about buckwheat, and finish up with another great gluten-free buckwheat recipe.

Top 5 Things To Know About Buckwheat:

1.Buckwheat is Gluten Free.
Buckwheat is not wheat. It is not even a grain. It falls somewhere between a fruit and a seed. According to the Whole Grians Council: “Buckwheat is neither a relative of wheat nor a grain popular with bucks, but rather, its seeds so closely resemble the much-larger seeds of the beech tree that the plant has been called “beech wheat,” or buckwheat, ever since.”

2. Buckwheat is CHEAP!
Unlike many other gluten-free foods, buckwheat is extremely cheap to purchase in any form.

3. Buckwheat boosts immunity and protects your brain.
Buckwheat is high in bio-available zinc, copper and protein. These boost your immune system, maintain proper acidity levels in your tissues and cells, and fight neurodegenerative brain diseases.

4. Buckwheat lowers cholesterol and prevents diabetes.
Its particular blend of proteins and amino acids makes it an unsurpassed cholesterol-lowering food.
High in protein and soluble fiber, starches are more slowly processed and released into the
bloodstream.

5. Buckwheat is Prebiotic.
Probiotic foods contain good gut-bugs (yogurt, kefir, etc). Prebiotic foods feed good gut-bugs. Feeding healthy gut-bugs the right stuff is a great way to keep them healthy and growing, and prevent bad bugs like candida from moving in.

Research Links:
http://wholegrainscouncil.org/whole-grains-101/buckwheat-health-benefits
http://wholegrainscouncil.org/whole-grains-101/buckwheat-december-grain-of-the-month
http://www.oprah.com/health/Buckwheat-Dr-Perricones-No-5-Superfood

With all of these benefits combined, buckwheat is healthier for you than wheat, rice or corn in every way. What’s not to love! Next week we will go more into some of the practical uses of buckwheat as well as a great link to a video on growing your own.

For now, let’s just work on getting more of this great stuff in you! (Make sure and also check out last week’s Gluten-Free Sprouted Buckwheat Banana Bread)

 Gluten Free Buckwheat Crepes:

 

This recipe has the benefit of being both easy and nutritious. Remember! No natural food is danger-free. Buckwheat is still a seed that has anti-nutrients that need to be neutralized for maximum health. While this recipe can be made all at once and cooked immediately, whenever possible it should be prepared using the soak method described below:
Ingredients:
1 Tbsp yogurt or kefir, or 1 tsp lemon juice
1 cup milk (can be substituted with non-dairy milk, preferably one that is creamier.)
2 Tbsp melted butter (non-dairy substitutes ok)
1 Tbsp molasses
3 eggs
½ tsp vanilla
1 cup buckwheat flour
¼ tsp salt
Instructions:
Soak (the night before cooking):
In a small bowl combine milk and flour. Add yogurt/kefir or lemon juice. Cover bowl and set on counter or in fridge overnight.
Final Batter:
In a blender, combine all remaining ingredients. Add soak ingredients from the night before. Pour into a well-greased frying pan in ¼ cup increments, tilting the pan in a circular movement to spread the batter thin across the pan.  When bubbles have stopped forming in the batter and the crepe is no longer shiny on top, slide it out of the pan.  Top with fresh fruit, canned preserves, jam, cream cheese, yogurt, applesauce, or anything else that tickles your fancy!
Benefits of Buckwheat: Research and a Recipe
 
Author: 
Recipe type: Gluten Free Buckwheat Crepes
Prep time: 
Cook time: 
Total time: 
These are amazing whole-food, gluten-free crepes that are delicious and easy to make!
Ingredients
  • 1 Tbsp yogurt or kefir, or 1 tsp lemon juice
  • 1 cup milk (can be substituted with non-dairy milk, preferably one that is creamier.)
  • 2 Tbsp melted butter (non-dairy substitutes ok)
  • 1 Tbsp molasses
  • 3 eggs
  • ½ tsp vanilla
  • 1 cup buckwheat flour
  • ¼ tsp salt
Instructions
  1. Soak (the night before cooking):
  2. In a small bowl combine milk and flour. Add yogurt/kefir or lemon juice. Cover bowl and set on counter or in fridge overnight.
  3. Final Batter:
  4. In a blender, combine all remaining ingredients. Add soak ingredients from the night before. Pour into a well-greased frying pan in ¼ cup increments, tilting the pan in a circular movement to spread the batter thin across the pan. When bubbles have stopped forming in the batter and the crepe is no longer shiny on top, slide it out of the pan. Top with fresh fruit, canned preserves, jam, cream cheese, yogurt, applesauce, or anything else that tickles your fancy!

Comments

  1. says

    Thanks! I already use your starter method for all of my wheat breads. Looking forward to trying this one too! Your video from the LDS multi-purpose room about natural yeast is what inspired me to start baking!

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