I was always intimidated by crepes. I thought they would be really finicky, or otherwise difficult to make. It turns out I was wrong, they’re actually not that difficult.
I was also intimidated by the thought of cooking crepes in a cast iron skillet. Again, I was wrong: the crepes didn’t stick at all. I did use a little bit of coconut oil, but not every time, just after every two or three crepes.
I have to say, I waited too long to try making crepes. They are so good! I’m really glad I found this recipe in the Natural Grocers paper they give out at the checkout. I did modify it because I’m not a fan of protein powder.
I know this is said a lot, but just in case you’re not sure: buckwheat is gluten free.
Buckwheat Blueberry Crepes
1 cup buckwheat flour
1 tablespoon sucanat
1/4 teaspoon salt
3/4 cup unsweetened almond milk (or other dairy free milk)
3/4 cup water
1/4 cup melted coconut oil, plus additional for skillet
- Combine dry ingredients.
- Combine wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Warm a small amount of oil in a 10″ cast iron skillet on medium-low heat. Add about 1/3 cup of crepe batter, tilting skillet so that the bottom is evenly coated. Cook until the crepe releases from the pan, about 1 minute. Flip and cook an additional 30 seconds.
- Place the crepe onto a plate while making another.
- Fill the crepes with desired fillings.
Enough to fill and top 3 crepes
1 small bag frozen blueberries
- Place frozen blueberries in a small pan and heat on medium heat until the liquid begins to bubble. Turn heat to low and let sit while cooking crepes.
Makes enough to fill 12 crepes
3 egg yolks
3 cups non dairy milk of choice (or a mix of two milks)
1/4 cup sucanat
1/3 cup nonGMO cornstarch
1/4 tsp salt
3/4 tsp vanilla
- Place a glass storage container into a bath of ice water. Do not submerge, the idea is to have the glass be cold when the custard is poured in.
- Mix egg yolks and milk.
- Mix sugar, starch and salt in a medium saucepan. Gradually whisk in the milk mixture to make a smooth paste, then mix in the remaining milk mixture.
- Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20-25 minutes. Boil and stir for 1 minute. Remove from heat.
- Pour into the glass storage container, stirring occasionally. Stir in vanilla. Put the lid onto the container and place in the fridge and chill for at least 1 hour.
Note: I make the custard the night before to make things a bit easier.