Popular Conditions & Diets
Ingredients
5
Time
20m
Serves
12
Recipe by Fran Allen
Ingredients
5
Time
20m
Serves
12
1 cup
Milk
1/2 cup
Water
divided
3
Eggs
1 1/4 cups
Buckwheat Flour
2 Tbsp
Avocado Oil
Breakfast
Kid-Friendly
Gluten-Free
1
In a blender, combine the milk, ⅓ cup of the water, and eggs. Blend until foamy. Reduce the speed and slowly add the buckwheat flour and neutral oil. Blend just until smooth and combined.
2
Let the batter rest for at least 1 hour, or up to 24 hours.
3
After resting, stir in the remaining water. The batter should be thin but slightly viscous—similar to the consistency of cream.
4
Heat a non-stick or well-seasoned skillet over medium heat. Add about ½ tsp butter or oil. Pour in ¼ cup of batter, then immediately tilt and swirl the pan so the batter spreads thinly to the edges.
5
Cook for about 1 minute, until set, then flip and cook for another 30–60 seconds. Transfer to a plate and repeat with remaining batter.
6
Once all crepes are cooked, fill or top as desired and serve. Our family loves them with lemon, butter, and coconut sugar, or filled with ham, sautéed greens, and eggs.
7
Notes: The batter can be made up to 24 hours in advance. Make sure to stir in a few extra tablespoons of water before cooking. To make these dairy-free substitute dairy-free milk of choice and oil for cooking To freeze, layer crepes with parchment paper between each one. Reheat in a skillet for about 30 seconds per side.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
