Gluten Free Buckwheat Crepes!



I just returned from a trip to Quebec and all I could do was to ogle and drool over the amazing crepes been dished out at every corner there. This is one of the times when I feel deprived cause of my gluten free diet. Coming back home I just had to make crepes but these would be better and much more healthier. My daughter is home on her summer break so these buckwheat crepes turned out to be a delicious, healthy breakfast that we put together.

Buckwheat, quite contrary to its name is naturally wheat and gluten free. Its a rich source of protein, dietary fibers, B vitamins and minerals. Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat and 13% protein.

Buckwheat noodles are very popular in Soba noodles of Japan and the rest of Asia.  In India, its usually consumed as a grain during Hindu religious fasting days. Locally called as Kuttu, it is used to prepare kuttu ki puri (fried bread).


In addition to being gluten free, this recipe is also egg free and can be made vegan or dairy free by replacing the milk with either almond or soy milk. The crepes have a neutral taste and can be paired with sweet or savory accompaniments. My daughter has a sweet tooth and preferred hers drizzled with maple syrup, layered some chopped bananas and rolled them into a neat roll . Her squeals of delight and Aahs! and Oohs! were so much that I followed suit and enjoyed the crepes her way.

On a savory note you can stuff these crepes with your favorite veggies or cheese. Try mushrooms and cheese for a truly earthy taste. Also makes great instant chapatis/flat breads.

Makes: 10-12 (6inch crepes)


 
Ingredients:

  • 1 cup buckwheat flour/kuttu ka atta
  • 1/4 cup brown rice flour
  • 1 teaspoon cinnamon powder
  • 2 cups milk
  • 1 flax egg (1 tablespoon of ground up flax seeds/ alsi stirred into 3 tablespoons of water and keep aside for 5 minutes)
  • salt to taste (I used about 1 teaspoon)
  • oil or butter for frying

Directions:
  1. In a bowl, mix together the buckwheat flour, brown rice flour, cinnamon powder and salt.
  2. Prepare the flax egg. Add to the dry mixture.
  3. Pour in the milk, a little at a time to make a smooth batter without lumps.
  4. Heat a small pan on medium heat.
  5. Grease with a butter or oil.
  6. Pour about 1/4 cup of batter and swirl the pan to spread it around. You can also gently try to spread it with a spatula.
  7. Let its cook for about 20-30 secs till you see bubbles.
  8. Flip over and cook the other side in a similar way.
  9. Repeat the process to make more buckwheat crepes.
  10. Serve them sweet or savory style with your favorite sides.


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