Gluten Free Tasty

Buckwheat Crepes

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Buckwheat Crepes Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 338
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
338
16.9% Complete
17%
Fat
17g
26.1538461538% Complete
26%
Cholesterol
129mg
43.0% Complete
43%
Sodium
307mg
13.347826087% Complete
13%
Carbohydrates
27g
20.9302325581% Complete
21%
Fiber
3g
12.0% Complete
12%
Sugar
7g
14.0% Complete
14%
Protein
18g
35.2941176471% Complete
35%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Gluten Free
Vegetarian
Ingredients
  • ¾ cup buckwheat flour
  • 1 ⅓ cup milk
  • 2 leeks, white and green parts only, halved and thinly sliced
  • 5 ounces baby spinach
  • 2 eggs, beaten
  • Olive oil
  • 4 scallions, thinly sliced
  • 1 cup grated Gruyere cheese
Method
In a medium mixing bowl, whisk together the buckwheat flour and eggs. Gently add the milk and whisk until smooth. Set the batter aside in the fridge for 20 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Saute the leeks and scallions until soft, about 3 to 5 minutes. Add the spinach one handful at a time - as the greens cook down, you can fit more in the pan. Cook the spinach, tossing constantly, until fully wilted and soft, about 3 minutes. Remove greens to a bowl. Set aside. Place a small (8-inch) nonstick skillet over medium heat. Add a scant ¼ cup batter to the pan and swirl until the bottom is fully coated. Cook for 30 seconds, then slide your spatula along the edges to loosen the crepe. Cook for 30 seconds more, then flip the crepe. Cook another 30 seconds on the second side, the sprinkle 2 tablespoons cheese over the top of the crepe, followed by two tablespoons greens. Fold the sides of the crepe in to seal the mixture. Slice the completed crepe onto a baking sheet. Repeat with the remaining crepes. If not serving right away, or the cheese has not fully melted, warm the pan in a 350 degree oven for 5 minutes, or until ready to eat. A nice side salad is a great compliment. Serves 4 - Makes 8 crepes.