Buckwheat Corn Crepes -Gluten Free

Submitted by United Church of God on Fri, 2011-04-22 15:02
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Description

Gluten-Free Buckwheat Corn Crepes are earthy, slightly nutty tasting and a nutritious alternative to crepes made with refined flours. Serve warm with berry jam or enjoy with your favorite delicious crepe fillings.

Summary

Yield
Servings
Source

Marty Kolk

Prep time20 minutes

Ingredients

2⁄3Cupflour (buckwheat)
1⁄3Cupcornmeal (corn flour)
3 eggs
1⁄4Teaspoonsea salt
1Tablespoonhoney (or sugar)
2Tablespoonvegetable oil (extra virgin oil recommended)
1Teaspoonvanilla extract (optional)
1Teaspoonsoy lecithin (optional -added to help avoid sticking to the griddle)
1 1⁄4Cupmilk

Instructions

  • Mix solids in adequate size mixing bowl
  • Make a deep depression in solid mixture to accommodate eggs.
  • Break the 3 eggs into the depression and beat with a fork
  • Add lecithin, oil and honey (if using honey instead of sugar) to the eggs
  • Beat each in turn into the eggs with the fork
  • Add vanilla (if using it)
  • Dilute the mixture with milk beating and stirring with fork as the milk is gently added.
  • As batter thins, replace fork with large spoon to ladle batter onto medium hot griddle.
  • Restir batter each time before ladling onto griddle.  

Notes

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