Buckwheat Crepes

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.

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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
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.

Nutrition Information

Recipe Serves: 4
Nutrition Information Based on a Single Serving
Calories 32516%
Fat 17gr26%
Cholesterol 129mg43%
Sodium 307mg13%
Carbohydrates 27gr20%
Fiber 3gr12%
Sugar 7gr14%
Protein 18gr35%

*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

Gluten Free
Gluten Free
Lower Sodium
Lower Sodium
Lower Sugar
Lower Sugar
Vegetarian
Vegetarian