Buckwheat Week: Buckwheat Crêpes.

Leave the batter in the fridge overnight if you can, then bring it to room temp before using. Keep the batter combined by stirring regularly as you’re making your fabulous crepes.
Makes about 20 crêpes


2 cups (500 ml) any milk – almond, coconut, organic soy
1 tbsp coconut palm sugar
1/4 teaspoon sea salt
3 tbsp oil like macadamia, avocado – anything unrefined with a mild taste
1/2 cup buckwheat flour
3/4 cup white spelt flour
3 big organic eggs
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. If it’s not then add a little more milk.
Heat a 27cm (ish) skillet. Ideally you want to use a real crêpe pan, or use a cast iron pan. Drop a little oil in the hot pan and wipe it around with a paper towel – only for the first crêpe.
Pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter swiftly. You’re first crepe probably won’t be great, but you’ll get the swing of it quickly. The batter should start cooking within a few seconds, giving you just enough time to swirl it. After about a minute, when bubbles appear, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over.
Let the crêpe cook on the other side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go to keep it combined.

b2Crêpes should be served warm. (You can re-warm them in the oven covered.

Serve with my ‘Chocolate Coconut Butter’ – in ‘Janella’s Wholefoods Kitchen’ – (a healthy nutella), banana and raw honey, almond butter or goats feta and basil.
You can freeze these crepes for up to 2 months, or they’ll keep in the fridge 3 days. Cover them tightly.

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