Did you know that buckwheat is actually a fruit, not a grain?!
Buckwheat is actually a fruit seed related to rhubarb and sorrel. It’s gluten-free and grain-free, making it a perfect food for those adhering to a GF lifestyle. The flour can be used as GF substitute in baking and the groats make a great cereal.
Buckwheat is high in magnesium and is also high in flavinoids, which are phytonutrients that fight against disease. So, grab yourself a big plate of crepes and know you are doing your body some good!
I made these gluten free buckwheat crepes for a friend who came to breakfast. The night before, I prepared the batter and filling so that I only had to cook in the morning. We had lots of leftovers and I found the crepes were still delicious after 1-2 days in the fridge. When I ran out of filling, I used almond butter and honey. Yum-o!
Gluten Free Buckwheat Crepes with Marscapone and Berries
For the batter
1 cup milk (for dairy free, substitute coconut milk)
1 pinch of unrefined sea salt
1/2 cup buckwheat flour
*coconut oil for cooking
**if you have any leftover freshly squeezed orange juice, you can give a small squeeze into the batter
For the filling
1 cup fromage blanc
1 cup marscapone
1/3 cup raw, local honey
1-2 Tbsp. orange zest, finely grated
2 Tbso. orange juice, freshly squeezed
1/2 tsp. pure vanilla extract
*for dairy-free option, substitute 2 cups whipped coconut cream for marscapone and fromage blanc
For the sauce
1 lb. mixed berries (fresh or frozen)
1/3 cup of raw, local honey
2 Tbsp. orange juice
For the filling
Mix together all ingredients in a large bowl until fully incorporated.
For the crepe batter
In a large bowl, mix together the milk, eggs and salt by hand with a whisk. Add in the buckwheat flour and mix until fully incorporated. Add a squeeze of orange juice if you have any left over from your orange!
For the sauce
Add all ingredients to a small sauce pan and simmer on the stove while you prepare your crepes.
For the crepes
Heat a large skillet on the stove at medium-high heat. Add a dollop of coconut oil and once it’s melted, spread it around the pan. Add a small amount of batter and tilt your skillet to different sides to make sure the entire surface of the skillet is covered. (the crepe should be thin)
The crepe will be ready to flip once the edges start to brown and curl (about 1.5-2.5 minutes). Flip the crepe and heat on the other side (about 30 sec-1 minute). Once finished, place the crepe on a plate and start the next one! (You can keep piling the crepes on top of each other as you go to keep them warm or just fill them as soon as they cool and hand them off to the next hungry eater.)
Fill the crepes
Spread a large dollop of marscapone filling on a crepe, then fold it in half. Fold it in half again. (It should look the a 1/4 pie piece at this point)
Spoon the warm sauce on top of the crepe.
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