Crepes are the perfect breakfast, brunch or anytime of time day treat to make on a leisurely weekend morning. They are not difficult at all, once you get the hang of it, but it does take some time to get through cooking up all the batter unless you want to line your cook top with multiple pans and start a juggling act.
My whole family loves crepes and the kids know it’s a special day when I take the time to whip up a batch. When I’m thinking ahead, I like to mix up my batter the night before and let it rest overnight, covered in the fridge. Most crepe batters will benefit from a bit of rest and this one is no different, but hey if you don’t have the time or forethought just let your batter rest for as long as you can and go ahead and cook some up, it’s just cooking it’ll be fine :-).
I make these crepes gluten free using buckwheat and millet flours. I find the combination of the two flours works beautifully together. Buckwheat has a more assertive flavor and the millet helps to mellow that out a bit. I also love how the buckwheat gives these crepes a beautiful speckled appearance. If you can’t find millet flour, you could sub in rice flour (I always use brown rice flour and even some brown rice baby food cereal will do in a pinch).
The wonderful thing about crepes is that they can be filled quite happily with either sweet or savory ingredients and they’re light enough that you could start out eating a savory crepe and finish off your meal with a sweet filled crepe, meal and dessert all in one.
For your crepe fillings, you can go as simple as a squeeze of lemon and a little powdered sugar, a smear of jam or Nutella or on the savory side a grating of your favorite cheese (Gruyere is delicious) or even a bit of scrambled eggs. Or… if you’re feeling a little fancy, whip up some heavy cream with a pinch of sugar and some fresh raspberries or jam for a tasty raspberry whipped cream, so yummy. On the savory side, I like to mix up a bit of ricotta cheese with a little nutmeg, lemon zest, a grating of Romano cheese and a bit of chopped parsley or fresh thyme, so, so yummy.
Buckwheat and Millet Gluten Free Crepes
Author: Sweet Green Kitchen’s Jen Jones
gluten free, dairy free optional
Makes about 15 crepes
½ cup buckwheat flour
½ cup millet flour
1 ½ cups soy milk/almond milk or cow milk
3 extra large eggs
2 Tablespoons cane sugar (or less for savory crepes)
Pinch of sea salt
Splash of vanilla extract
2 Tablespoons melted butter plus a little more for brushing the pan
In a medium mixing bowl add all ingredients except butter. Whisk well to combine. Cover and allow to rest for 1 hour or overnight (*note I like to make my batter the night before and rest it covered in the fridge).
Once the batter has rested. Melt the butter, allow to cool a bit and then whisk into batter. Melt about 1 or 2 teaspoons more butter for brushing the pan.
Heat up a crepe pan or small non stick skillet over a medium-low flame. Brush the heated pan with melted butter. Ladle in a small amount of batter, just enough to thinly coat the pan. *Note I pour the batter into the center and then swirl the pan off the heat, to spread and even out the batter. Allow to cook until the edges start to dry up and curl slightly about a minute or two. Carefully flip the crepe and cook for about another 30 seconds and then remove to a plate. My first crepe of the day usually breaks, so don’t get discouraged if yours does too, besides torn crepes just make a great sample for the chef 🙂
Lightly brush the pan with more butter every crepe or two to prevent sticking and continue making crepes until the batter is gone. *Note, I successfully stack my crepes on top of one another without the need for any paper in between, they do not stick together. Crepes can be made ahead and re-warmed as needed and will keep in the fridge in an airtight container or zip top bag for several days. Enjoy!
Tagged: buckwheat, Gluten Free, millet
WOW!! So good.
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