Everyone loves crepes and these gluten-free buckwheat crepes are super easy to make. Buckwheat adds nutrients and hearty flavor to crepes – they’ll get you off on a great start to your day. Made ahead, these crepes can be refrigerated and reheated as needed. If you’re expecting a crowd, double or triple the recipe. It can be made with egg replacement.
Makes 8 gluten-free buckwheat crepes.
2/3 cup gluten-free buckwheat flour
1/3 cup Mary’s All-Purpose Flour Blend (below)
1 tablespoon brown sugar
1/4 teaspoon salt
3 large eggs
11/4 cups milk of choice
2 tablespoons butter or dairy-free alternative
1. Lightly grease a 12-inch crepe pan or a non-stick skillet.
2. In a medium bowl, mix together buckwheat flour, flour blend, brown sugar and salt.
3. In another bowl, mix eggs and milk. Melt butter and add to egg mixture.
4. Whisk egg mixture into dry ingredients to form a smooth, silky batter.
5. Heat prepared pan. Pour just enough batter (about 1/4 cup) into the pan to cover the bottom, swirling until batter reaches the edges. Cook until the crepe starts to pull away from the sides of the pan and the middle begins to firm, about 1 minute. Flip crepe with a spatula and cook the other side, about 1 minute. Slide crepe onto a plate and repeat with remaining batter.
6. Place 2 to 3 tablespoons of Spinach Gratin Filling on each crepe. Roll each crepe around the filling or fold each into a triangle over the filling. Serve warm, topped with a dollop of Mock Hollandaise Sauce, if desired.
Gluten-Free Spinach Gratin Filling Recipe:
Makes 8 servings.
2 tablespoons olive oil
¼ cup chopped red pepper
1½ pounds fresh spinach, chopped with stems removed
1 tablespoon Mary’s All-Purpose Flour Blend
¼ cup coconut milk or milk of choice
¼ cup chopped fresh parsley
2 cloves garlic, minced
Pinch of freshly ground nutmeg
Salt and pepper, to taste
3 tablespoons gluten-free bread crumbs
1. Preheat oven to 400°F. Lightly grease a 9×9-inch baking dish.
2. In a large sauté pan, heat oil. Add chopped peppers and saute until peppers can be pierced with a fork, about 3 minutes. Add spinach and sauté until wilted, about 2 minutes. Remove from heat.
3. In a medium bowl, whisk together flour blend, milk, parsley, garlic and nutmeg. Add spinach and peppers, stirring to blend. Add salt and pepper, to taste.
4. Transfer mixture to prepared baking dish and top with bread crumbs.
5. Place in preheated oven and bake until top begins to brown, about 20 to 25 minutes.
Each crepe with filling contains 238 calories, 14g total fat, 7g saturated fat, 0g trans fat, 91mg cholesterol, 200mg sodium, 23g carbohydrate, 3g fiber, 5g sugars, 8g protein, 13Est GL.
For Egg-Free Crepes, omit 3 eggs. Combine 3 tablespoons flax meal or ground chia seeds with 9 tablespoons hot water. Let sit 5 minutes until thickened. Add to crepe recipe in Step 3 to replace 3 eggs. If batter is too thick, add more milk or water.
Mock Hollandaise Sauce
Makes about ½ cup.
This sauce can be made ahead and refrigerated until ready to use. Serve warm. ½ cup gluten-free, dairy-free mayonnaise
½ teaspoon Dijon mustard
4 teaspoons lemon juice, more to taste
Pinch of sea salt, more to taste
Dash of cayenne pepper
1. In small bowl, whisk ingredients together until combined.
Each tablespoon contains 116 calories, 10g total fat, 1g saturated fat, 0g trans fat, 8mg cholesterol, 249mg sodium, 7g carbohydrate, 0g fiber, 2g sugars, 0g protein, 2Est GL.
Mary’s All-Purpose Flour Blend
Makes 6 cup.
2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour
Mix ingredients together. Store in a tightly covered container in the refrigerator until used.
Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4 mg sodium, 127 g carbohydrate, 4g fiber, 7g protein.
Mary Capone is author of The Gluten-Free Italian Cookbook and creator of Bella Gluten-Free allergy-friendly baking mixes.Yields 8 servings