Monday, February 25, 2013

5-Ingredient Mondays: Buckwheat Crepes (Gluten/Dairy/Egg/Soy/Sugar-Free)




































I know Monday is not everyone's favorite day, so I'm hoping I can make it a little nicer by bringing you a simple recipe that you can make this week. These buckwheat crepes are egg-free and so easy to make that I know I'll be making them often. Because they don't contain eggs, they don't have the flavor of a typical crepe, but rather taste closer to a buckwheat pancake. In fact, I think it would be more accurate to say they're somewhat of a cross between a crepe and a tortilla. They roll easily and would work well with savory fillings for a week night dinner or sweet fillings at Sunday brunch.

As I'm sitting here, I'm wondering how they would taste if they were baked and topped with sauce, like enchiladas. I guess I know what I'm trying for dinner one night this week!





































Want to share a recipe here today? 

Last week, the reader favorite was Buckwheat Krispie Treats from Marya at Part-Time Health Nut. I am absolutely planning on making these! They contain peanut butter, but I can easily sub that out for sunbutter (made with sunflower seeds). With only two teaspoons of maple syrup as a sweetener, I would feel comfortable eating these as a treat.

What will your favorite recipe be this week? 























Here are the rules for 5-Ingredient Mondays:

  1. The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
    1. Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
  2. The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple. 
  3. You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page. 
Your recipes don't need to be from this week, so feel free to check your recipe list for your favorite recipes to share. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe. 

The linky will be live through noon on Thursday.









Buckwheat Crepes Print-Me

Don't expect these babies to taste like a typical crepe, which is made with eggs. They're closer in flavor to a buckwheat pancake but with the pliability of a crepe. They taste absolutely divine topped with sweet fillings like peanut butter, nutella, and banana. Or you can serve them for lunch or dinner with savory fillings, such as hummus, roasted red peppers, and avocado.

Ingredients:
2 cups raw buckwheat groats, soaked in water overnight, rinsed and drained*
1/2 cup unsweetened applesauce or pureed pear
1/4 cup ground chia seeds
1/4 teaspoon salt
1/4 cup grapeseed oil (melted coconut oil or butter will probably work fine, although I haven't tested them) plus extra for cooking
1 1/4 cups dairy or non-dairy milk

*Raw buckwheat groats can usually be found in the bulk section at your grocery store. I've found them at mainstream grocery stores, like Ralphs, as well as health food stores.

Directions: 
  1. Puree the buckwheat groats, applesauce, ground chia seeds, salt and grapeseed oil in a food processor until creamy. Remove to a bowl. 
  2. Stir milk into the creamy mixture, until the batter is slightly thinner than typical pancake batter.
  3. Heat a non-stick skillet on medium. Allow to heat up really well before adding about 2 teaspoons of oil to the pan. Add 1/2 cup of batter to the pan. Using the back of a spoon, spread the batter in ever widening circles until you have a crepe that almost reaches the edges of the pan (like spreading pizza sauce on dough). Allow to cook about 2 minutes, then flip and cook another 2 minutes. 
  4. Spread your favorite toppings and roll up. Eat and enjoy!
Makes approximately 8 crepes.



6 comments:

gfe--gluten free easily said...

Iris, those crepes look amazing! I bet they will be great for savory applications, too. :-) And I had missed Marya's recipe so I'm glad you highlighted it!

This week I've linked up a recipe that's a "go to" quick meal for just the two of us or when we have guests. Oven-Steamed Shrimp. It's so quick and easy to make, but so good! I used to cook these shrimp with butter (plus other ingredients), but now make it with olive oil all the time. Either way, the shrimp taste amazing.

Have a great week! xo,
Shirley

Amy said...

I can't wait to try these. I am always on the look out for recipes like this for my oldest.

Tasty Eats At Home said...

These crepes look awesome! I gotta try them out.

mel m. m. mccarthy said...

These crepes, look amazing, Iris! I love using chia seeds and have been looking for a tortilla-like crepe for savory recipes. Thanks so much!

Erin S said...

I've been meaning to start cooking with buckwheat more and my partner has been dropping hints about wanting crepes! It's like you read both of our minds :)

Kate {Eat, Recycle, Repeat} said...

I love buckwheat, AND these are egg-free! What a fantastic recipe

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