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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 53.4
  • Total Fat: 1.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 45.2 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.5 g

View full nutritional breakdown of MAKEOVER: Gluten-Free Buckwheat Crepes (by SAMANTHA_SP) calories by ingredient
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MAKEOVER: Gluten-Free Buckwheat Crepes (by SAMANTHA_SP)

Submitted by: SAMANTHA_SP

View the original recipe for Traditional French Crepes

Introduction

Thinner than pancakes, these French crepes are easy to make but look quite impressive. They're perfect for a spring brunch. Thinner than pancakes, these French crepes are easy to make but look quite impressive. They're perfect for a spring brunch.
Number of Servings: 20

Ingredients

    3 tablespoons reduced-calorie butter, melted and cooled slightly
    2 cups skim milk
    3/4 cup egg substitute
    1/2 cup buckwheat flour*
    3/4 cup gluten-free all-purpose flour (I use Bob's Red Mill)**
    1 teaspoon sugar
    1/8 teaspoon salt

    Special equipment:
    parchment or wax paper

    *Crepes are traditionally made with buckwheat flour, which adds a nutty flavor. You can swap whole wheat flour.
    **You could use white whole wheat flour, but the texture will be heavier.

Tips

No crepe pan? Me neither! I use a nonstick skillet.

For a quick dessert, heat the segments of half an orange in a small saucepan with the juice from the other half of the orange. Bring to a simmer, then pour the oranges and juice onto a cooked crepe. Fold into quarters and sprinkle with powdered sugar before serving.


Directions

Place all the wet ingredients in a blender.
Carefully sift the dry ingredients onto a piece or parchment paper. (No parchment? Use a paper plate.)
With the blender running on low, slowly add the dry ingredients and blend until smooth. Leave the batter in the blender and let it rest for 30 minutes to allow the gluten to develop.

Warm a nonstick skillet over medium heat, then coat with nonstick cooking spray.
Pour 1/4 cup of batter into the pan, then swirl to coat entire bottom of pan. Bubbles will appear and then subside. Run a spatula around the edges of the crepe. Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom.
Place each crepe on a layer of wax or parchment paper.
Repeat with the remaining crepes.

Serving Size: Makes 20 crepes, one crepe per serving.






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Member Ratings For This Recipe

  • Thanks for the recipe. They taste great and will make a great base for my work lunch sandwich wraps this week. I added some flax to mine, used real eggs, and ww flour with the buckwheat (yummmmy). Thanks for measuring the serving sizes so perfectly. One of the few recipies that came out exactly. - 1/19/13

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