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 can be used for crackers and pizza bases too.
1/4 Milk of Your choice - Almond, Soy, Cows, you name it.
1 Egg
1-2 Tablespoons of golden syrup or sweetner of choice.
A drop of Vanilla

Toppings
Lemon Juice
Raw Suger
Frozen or fresh berries
Yogurt

Method
  1. Beat everything in a handheld or free standing electric whisk. make them ohh so fluffy and easy. Little bubbles will form to.
  2. Either rest for half an hour to thicken a little or be lazy like me and get started straight away.
  3. Lightly greace small pan with butter alternative on a medium heat ( I use Nuttelex as it has no vegetable oils). Pour a quarter of the mix into the pan and swirl around in circles until an even thin layer of batter coats the pan and there is little batter residue. Cook until the edges begin to go brown and crspy than flip. Cook on the other side for around a minute. While cooking squeze lemon juice and a sprinkle of suger than when cooked fold in half than half again to form triangles or you can roll them up.
  4. Repeat the step regreasing the pan until you have four crepes.
  5. For the blueberries I placed around half a cup in a pan on a medium to low heat with a little bit of water and lemon juice. I then let them sizzle mushing them around a bit to release all the juices.
  6. Serve and enjoy with a banging coffee or tumeric latte. Optional and trendy of course, your choice.

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