Crepes are easy to make that you think! Unlike most crepes ours are gluten free by using buckwheat flower and have some tasty and healthy ingredients.
Crepe is French for “pancake”. But crepes are much thinner than pancakes and cook very quickly.
Crepes are easy to make that you think, many feel the need to buy crepes from restaurants and bakeries. Unlike most crepes ours are gluten free by using buckwheat flower, and these have some healthy and some surprisingly delicious ingredients to enhance flavor.
In episode 4 of Gluten Free Tasty, Host Phoebe Lapine demonstrates a buckwheat crepes recipe using leeks, spinach and Gruyere cheese. Don’t be scared off by the name buckwheat, as this is just the name of a gluten free flour!
- ¾ cup buckwheat flour
- 2 eggs, beaten
- 1 ⅓ cup milk
- Olive oil
- 2 leeks, white and green parts only, halved and thinly sliced
- 4 scallions, thinly sliced
- 5 ounces baby spinach
- 1 cup grated Gruyere cheese
InstructionsIn 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.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Today I'm gonna show you a really great
buckwheat crab recipe with leeks,
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spinach, and gruyere.
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And despite the name buckwheat it's
actually a gluten-free flour.
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So that's what we're gonna start off with.
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I have some buckwheat flour here.
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And then two eggs.
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So I'm just gonna whisk in the milk, and
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you just wanna whisk away any lumps until
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And then, I'm going to let the batter rest
for a little while.
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And that's something that's really
important to do with a lot of gluten free
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Because with out the gluten in the flour,
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it needs a little bit of time to develop
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So I'm just going to set this aside.
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While that rests, we're going to get out
spinach and leeks sauteing on the stove.
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So I'm just gonna add a little bit of oil
to the pan.
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Over medium high heat.
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And we're just gonna saute up our leeks
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So you can go any filling you want in
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I love a little bit of leek and
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gruyere, because they're very common in
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These are starting to smell really
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And we're just gonna let them saute up a
little bit more until
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they're translucent and just starting to
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We can season them up with some salt.
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Now this may look like a lot of spinach
but as soon as it hits the pan it's going
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to wilt like crazy and be just enough
filling for eight or so crepes.
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All right, these look beautiful so I'm
gonna add my spinach.
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It is gonna cook down rather quickly, so
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just make sure that you fold it in and get
in contact with that hot pan.
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Now, this is cooking down beautifully.
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And then we can just set this aside.
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So I've just brushed the pan with a little
bit of oil.
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You could also use butter.
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So now we're ready to make our crepes.
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It's gonna be a fairly quick process.
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It's gonna take about 30 seconds to cook
them on the first side and harden up and
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start bubbling on the top.
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Then we're gonna flip it.
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So I have about a fourth of a cup of
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and I'm just going to add it to the pan.
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And I'm just going to swirl it.
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You want about a six to eight inch crepe.
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I've set it over medium, low heat.
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You want the crepes to cook through, but
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So you can see the bubbles are starting to
form on the top.
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And that means my crepe is just about
ready to flip.
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I'm just gonna use my fingers to help me,
and then voila.
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And then the second side is just gonna
take a couple of seconds to cook.
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And that is perfect.
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So the great thing about these crepes is
that you can actually pre-make
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the crepes themselves.
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And then reheat them on the stove and
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add whatever fillings you want which is
what we're gonna do right now.
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So I've got my crepe.
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My pan just on low.
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I'm just gonna set it down.
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Sprinkle some delicious gruyere cheese
right down on in there.
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And that's gonna form the glue for our
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And then top it with our spinach and leek
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I like to kinda seal in the edges and
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make a little roll up to form a nice
little perfect package.
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So I'm gonna try these.
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Mm, mm, mm.
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[NOISE] I love the combination of the leek
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especially with the earthiness of the crab
it just takes me right back to Paris.
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Thanks for watching us here on
HealthiNation, I'm Phoebe LaPine, and
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I will see you next time.
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