3-Ingredient Vegan Buckwheat Crepes / Galettes Recipe
Simple gluten-free, whole-food plant-based recipe to make buckwheat crepes. Makes around 8 10-inch crepes at 100 calories a crepe, enough for 2 people as a meal, or 4 people as an appetizer or dessert.
Equipment
- 1 digital scale ( optional but highly recommended for accuracy )
- 1 4 cup glass bowl with lid
- 1 whisk ( alternate: large spoon )
- 1 10 ½ inch round griddle skillet ( see discussion on skillets in main post )
- 1 ⅓ cup ladle or measuring cup ( for 10 inch crepe )
- 1 batter spreader ( optional )
- 1 spatula
- 1 thick paper towel ( alternate: thick clean cotton rag )
Ingredients
- 250 g buckwheat flour ( 2 cups or 8.8 ounces )
- 500 ml filtered water ( 2 cups or 16.9 US fluid ounces )
- 5 g salt ( preferably non iodized )
Instructions
Prepare Batter Starter
- Add flour and salt to bowl and mix together.
- Incorporate with a whisk half of the water (250 ml) into the flour to form a thick batter.
- Cover with a lid and let rest in the refrigerator for minimum of 48 hours.
Prepare Final Crepe Batter
- Retrieve batter from refrigerator and whisk into it the remaining half of the water (250 ml) to form a smooth, fluid batter.
Heat the Skillet
- Preheat your skillet to medium heat - until droplets of water quickly evaporate on the surface.
- Spread oil on your pan very lightly using a thickly folded paper towel (so as not to burn yourself).
Small Test Crepe
- Pour half ladle quantity into skillet and swirl batter around to make a small test crepe.
- Once top of crepe appears dry, flip over with a spatula.
- Crepe should appear nicely browned but if crepe sticks or burns, adjust oil and temperature as needed.
Full Size Crepes
- Wipe skillet lightly with oiled paper towel.
- Pour a ladle's worth of batter onto the skillet.
- Spread batter by slowly tilting pan around or using a crepe spreader to spread batter out in a clockwise direction.
- When top of crepe appears cooked and sides begin to lift (will take longer in the beginning and then speed up once skillet reaches its optimum temperature), verify bottom has browned to your liking by lifting an edge with your spatula.
- Use spatula to flip the crepe and cook other side for less than a minute.
- Transfer crepe onto a separate plate and keep covered.
- Repeat steps to cook main crepes until all batter is used up - make sure to lightly wipe skillet with oiled paper towel prior to making each crepe.
- Crepes can be stacked up on top of each other.
Garnish the Crepes
- Warm up any topping you want to use for the crepes in a separate pan if desired.
- Lightly wipe your skillet with oiled folded thick paper towel.
- Take one of your precooked crepes and place on the hot skillet, darker side down and heat until crepe reaches your desired level of crispiness.
- Place topping in center of crepe and spread out as desired depending on your preferred way of folding.
- Fold crepe and transfer to plate for eating.
- Eat and enjoy!
Storing Unused Crepes for Later
- Any unused crepes can be refrigerated for up to three days.
- Crepes can also be frozen for up to three months. In that case, it is best to separate each crepe with parchment paper and handle carefully when thawing.
Tried this recipe?Let us know how it was!