My husband is from Brittany in France, where many of known foods and desserts are originated from. Among them, crêpe is I believe the most well known one. In their region, crêpe is not just a breakfast/brunch food with a lot of sweet things on, but they use crêpe like a tortilla or roti, and just wrap anything (from seafood, pork sausages, to all kind of cheese!) and eat as a meal. They also use buckwheat flour as a main part of the crêpe batter which is a great option as a *gluten-free menu!
There is something about crêpe that makes all of us feel happy and special. Even for children who are doing gluten-free menu, this is a good idea to feel not being limited in their diet option. Once I made crêpes for our daughter’s birthday party, although she was still too young to eat crêpe, all the guests enjoyed them!
The key to make crêpe to be a healthy meal, choose the topping wisely! You can have things like fresh salad with smoked salmon, grilled vegetables with chicken, sautéed mushroom, spinach with cheese, nut butter with fresh fruits etc to make it complete and nutritious.
*Note: Buckwheat can be processed in a same facility where they process gluten containing flour. To be completely gluten free, choose the one it has the label with gluten free certificate. Also please note that some people are sensitive to buckwheat itself.
Ingredients (4-6 crêpes):
- 4 large eggs
- 8 oz milk of your choice
- 4 ounces buckwheat flour
- 1 tbsp tapioca or arrowroot starch (or non- GM corn starch) — this is to bind the flour well and make crêpe much more easy to wrap without breaking
- good pinch of sea salt
- 2 tablespoons butter (you can also use coconut oil, ghee or olive oil)
Beat the eggs well, add milk and whisk well. Add the buckwheat flour, tapioca starch and salt, whisk them together fully (since this is gluten-free, mixing well does not make the batter stickier!). Let it sit in the refrigerator for 2 hours or so.
Cooking the crêpes:
Set a large cast-iron skillet over low heat and slowly bring it up to medium-high heat. Whisk the butter fully again to make the batter to mix all well. Put some of the butter in the hot skillet. When the oil has melted, swirl in some of the crêpe batter. Tilt the skillet back and forth until the batter covers the entire surface. When the edges are set and starting to curl up from the pan, about 30 seconds to 1 minute, run a metal spatula under all the edges of the crêpe. Flip the crêpe. Cook for 30 seconds then turn the crêpe out onto a cutting board or plate.
This crêpe batter recipe is modified version of recipe from Gluten-Free-Girl and Chef. She has a quite a nice writing about the ratio for crêpe batter. With this you can experiment with different type of flour (like mix of quinoa, amaranth, brown rice, coconut or almond) to make your own special crêpe! I have not tried raw buckwheat flour yet in this recipe, but sounds like a fun things to try next time!