Blissful Buckwheat Crepes - The Ultimate GF DF Sunday Brunch.
I absolutely adore crepes, pancakes and any cakes for that matter. Its the light crispy taste and lathering of lemon juice and suger or pure maple syrup. I am salivating just writing about it. Once I realised I was intolerant to gluten it devastated me that my Sunday Farmers Market crepe would have to go. Years on I have found the perfect baking mix composed of buckwheat (not an actual wheat. decieving name I know) and tapioca. Buckwheat is the closest gluten free substitute I have found to normal flour. Making the batter a effortless dance between thin and loose but thick enough to hold once cooked and become crispy round the edges. I have served them with my new favourite pairing lemon and suger on the inside, berry compote and creamy coconut yougurt ooooooooo delish. Batter Recipe ( Makes four crepes, serves one if you are like me and make baby crepes and eat them all up. No shame). 1/4 Cup of GF Buckwheat flour mix - I use one from OM Goodness which is super reasonable and...