(Gluten-free) Buckwheat Crepes

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 202.3

Total Fat: 8.2 g
Cholesterol: 106.2 mg
Sodium: 66.2 mg
Total Carbs: 27.8 g
Dietary Fiber: 2.9 g
Protein: 10.1 g

View full nutritional breakdown of (Gluten-free) Buckwheat Crepes calories by ingredient

Introduction

These are wonderful for breakfast. Can add thyme to make them savory, or a bit of sugar for sweet. Also good as a tortilla substitute. Note I am not 100% on the nutrition info being correct - they did not have the flours, just the grains. Also, a serving is 2 crepes, so each is about 100 calories. These are wonderful for breakfast. Can add thyme to make them savory, or a bit of sugar for sweet. Also good as a tortilla substitute. Note I am not 100% on the nutrition info being correct - they did not have the flours, just the grains. Also, a serving is 2 crepes, so each is about 100 calories.

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

1/4 cup buckwheat flour

2 Tb sorghum flour (can subst brown rice, regular, or more buckwheat flour)

1/4 tsp salt

1 large, organic egg

1/2 cup silk regular soy milk (or other milk, as you prefer)

Directions

Mix all the ingredients together (may want to whisk egg first) to make a fine, thin, batter. Turn a pan with olive oil, and heat over med to med-high heat. Cook crepes using ¼ cup of batter at a time. They do not need long – perhaps 2 – 3 minutes per side. They should be easy to turn with a spatula – use more oil if needed.

Number of Servings: 2

Recipe submitted by SparkPeople user EMMIESIX.