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
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 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.
Phoebe Lapine is a food and health writer, gluten-free chef, wellness personality, culinary instructor, blogger, recipe developer and speaker, born and raised in New York City, where she continues to live and eat.
00:00.000 --> 00:05.457
00:05.457 --> 00:10.454
Today I'm gonna show you a really great
buckwheat crab recipe with leeks,
00:10.454 --> 00:13.060
spinach, and gruyere.
00:13.060 --> 00:19.130
And despite the name buckwheat it's
actually a gluten-free flour.
00:19.130 --> 00:20.840
So that's what we're gonna start off with.
00:20.840 --> 00:23.690
I have some buckwheat flour here.
00:26.170 --> 00:28.060
And then two eggs.
00:30.100 --> 00:32.430
So I'm just gonna whisk in the milk, and
00:32.430 --> 00:37.130
you just wanna whisk away any lumps until
00:38.640 --> 00:42.390
And then, I'm going to let the batter rest
for a little while.
00:42.390 --> 00:45.450
And that's something that's really
important to do with a lot of gluten free
00:45.450 --> 00:46.370
00:46.370 --> 00:48.690
Because with out the gluten in the flour,
00:48.690 --> 00:52.910
it needs a little bit of time to develop
00:52.910 --> 00:55.060
So I'm just going to set this aside.
00:55.060 --> 01:01.340
While that rests, we're going to get out
spinach and leeks sauteing on the stove.
01:03.140 --> 01:05.890
So I'm just gonna add a little bit of oil
to the pan.
01:06.970 --> 01:07.840
Over medium high heat.
01:09.100 --> 01:13.680
And we're just gonna saute up our leeks
01:13.680 --> 01:18.570
So you can go any filling you want in
01:18.570 --> 01:20.980
I love a little bit of leek and
01:20.980 --> 01:23.550
gruyere, because they're very common in
01:24.950 --> 01:28.270
These are starting to smell really
01:28.270 --> 01:33.020
And we're just gonna let them saute up a
little bit more until
01:33.020 --> 01:35.600
they're translucent and just starting to
01:35.600 --> 01:37.290
We can season them up with some salt.
01:38.760 --> 01:43.390
Now this may look like a lot of spinach
but as soon as it hits the pan it's going
01:43.390 --> 01:50.350
to wilt like crazy and be just enough
filling for eight or so crepes.
01:50.350 --> 01:54.240
All right, these look beautiful so I'm
gonna add my spinach.
01:57.740 --> 01:59.730
It is gonna cook down rather quickly, so
01:59.730 --> 02:04.720
just make sure that you fold it in and get
in contact with that hot pan.
02:04.720 --> 02:07.270
Now, this is cooking down beautifully.
02:07.270 --> 02:10.287
And then we can just set this aside.
02:10.287 --> 02:16.627
02:16.627 --> 02:18.850
So I've just brushed the pan with a little
bit of oil.
02:18.850 --> 02:20.350
You could also use butter.
02:20.350 --> 02:22.340
So now we're ready to make our crepes.
02:22.340 --> 02:23.680
It's gonna be a fairly quick process.
02:23.680 --> 02:27.730
It's gonna take about 30 seconds to cook
them on the first side and harden up and
02:27.730 --> 02:29.020
start bubbling on the top.
02:29.020 --> 02:30.370
Then we're gonna flip it.
02:30.370 --> 02:32.110
So I have about a fourth of a cup of
02:32.110 --> 02:34.230
and I'm just going to add it to the pan.
02:34.230 --> 02:36.450
And I'm just going to swirl it.
02:38.170 --> 02:44.090
You want about a six to eight inch crepe.
02:44.090 --> 02:45.310
I've set it over medium, low heat.
02:45.310 --> 02:47.970
You want the crepes to cook through, but
02:47.970 --> 02:52.390
So you can see the bubbles are starting to
form on the top.
02:52.390 --> 02:55.200
And that means my crepe is just about
ready to flip.
02:55.200 --> 02:58.060
I'm just gonna use my fingers to help me,
and then voila.
02:58.060 --> 03:02.350
And then the second side is just gonna
take a couple of seconds to cook.
03:02.350 --> 03:03.490
And that is perfect.
03:06.160 --> 03:09.150
So the great thing about these crepes is
that you can actually pre-make
03:09.150 --> 03:10.630
the crepes themselves.
03:10.630 --> 03:12.490
And then reheat them on the stove and
03:12.490 --> 03:15.420
add whatever fillings you want which is
what we're gonna do right now.
03:15.420 --> 03:17.970
So I've got my crepe.
03:17.970 --> 03:20.290
My pan just on low.
03:20.290 --> 03:22.270
I'm just gonna set it down.
03:22.270 --> 03:26.170
Sprinkle some delicious gruyere cheese
right down on in there.
03:26.170 --> 03:28.780
And that's gonna form the glue for our
03:28.780 --> 03:32.400
And then top it with our spinach and leek
03:33.680 --> 03:36.280
I like to kinda seal in the edges and
03:36.280 --> 03:40.990
make a little roll up to form a nice
little perfect package.
03:42.390 --> 03:43.140
03:44.330 --> 03:45.420
So I'm gonna try these.
03:47.540 --> 03:52.694
Mm, mm, mm.
03:52.694 --> 03:56.178
[NOISE] I love the combination of the leek
03:56.178 --> 04:01.374
especially with the earthiness of the crab
it just takes me right back to Paris.
04:01.374 --> 04:05.082
Thanks for watching us here on
HealthiNation, I'm Phoebe LaPine, and
04:05.082 --> 04:06.374
I will see you next time.
04:06.374 --> 04:11.949