Buckwheat Corn Crepes
By
Marty Kolk
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.
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Yield
6 Servings
Ingredients
2⁄3 cup flour (buckwheat)
1⁄3 cup cornmeal (corn flour)
3 eggs
1⁄4 teaspoon sea salt
1 tablespoon honey (or sugar)
2 tablespoons vegetable oil (extra virgin oil recommended)
1 teaspoon vanilla extract (optional)
1 teaspoon soy lecithin (optional -added to help avoid sticking to the)
griddle
1 1⁄4 cups milk
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.
- Re-stir batter each time before ladling onto griddle.
Recipe Type(s)
