Gluten-free Buckwheat Crepes for Mom!


When you were a kid, did you ever wake up early and make breakfast for Mothers Day or Fathers Day? My sisters and I did this EVERY year for a while, and the menu usually consisted of Bisquick pancakes, French toast, or after I learned how to make them in biology class (the “egg denaturation” lab), crepes. These were the days before gluten became my enemy. One year we even attempted to make a cake for my parents’ anniversary and invited some of their friends over for a surprise “party” (i.e. cake eating), but realized after we all took a bite that we had forgotten to add sugar! Whoops!

Well this recipe is definitely simple enough for kids (or Dads) to make for Mom this Mothers’ Day. And it doesn’t use any sugar, which is an added bonus if you’re prone to forgetting the sugar like I was 🙂 The other added bonus is that you can then dress up the crepes however you want – savory or sweet! Of course, who doesn’t love chocolate and strawberries, maybe topped with some chopped up chocolate almonds? But you can also try some other creative combinations with eggs, bacon, cheese, and different spices. You can even get artistic and draw a cute design with a condiment or chocolate sauce!

INGREDIENTS (makes about 12 crepes):
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup oil plus additional for skillet
3/4 cup nonfat milk (or alternative milk like almond or coconut for non-dairy)
1 1/4 cups (or more if needed for consistency) water
1/4 teaspoon salt

Place the flour in a medium bowl. While continuing to whisk, add in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.

Heat a 10-inch-diameter nonstick skillet over medium-high heat; brush the pan with oil (not too much or the oil will start to spatter – be careful with the hot pan!)

Add 1/4 cupful batter to the pan; tilt it around to coat the entire bottom of the pan.

Cook the crepe until it’s golden on the bottom (you’ll have to lift a tiny bit of it up to peek), adjusting the heat down to prevent burning, 30 to 45 seconds.

Using a spatula, turn the crepe over. Using a wider spatula will make it easier to flip – don’t forget to be gentle! Cook another 30 seconds then transfer to a plate. Repeat with the rest of the batter, stacking crepes between sheets of plastic wrap.

Top with whatever toppings you think Mom will like! Get creative and have some fun with it!

You may also like