Soaked Buckwheat Crêpes (gluten free)

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Soaked Buckwheat Crêpes (gluten free)

This recipe for buckwheat crêpes uses raw hulled buckwheat groats that are soaked overnight. Soaking grains, nuts, and seeds unlocks the nutrients and turns them into a nutritional powerhouse. A savory filling is traditional with buckwheat crêpes, but fruit can also be luscious.

Yield: 5 or 6 crêpes (about 2 servings)

Ingredients

Instructions

  1. Soak the buckwheat groats overnight in water to cover. In the morning, drain and rinse.
  2. Put the groats in a blender and blend with just enough water to make a batter. Let the batter rest half an hour or more.
  3. In a medium sized bowl, whisk an egg and then mix in the blended batter along with a pinch of salt. Add water if necessary if the batter is thick. The consistency should be similar to heavy cream.
  4. Heat a crêpe pan or 9-1/2-inch skillet and coat the cooking surface lightly with cooking oil. When a water droplet bounces on the cooking surface, the pan is ready.
  5. Pour or scoop about 1/4 cup batter into the heated pan. Quickly tilt the pan with a circular motion to coat the bottom of the pan evenly.
  6. Cook the crêpe until the top is dry and the edges begin curling up. Flip it and cook the other side. Transfer to a plate. Repeat until the batter is used up and you have a stack of crêpes.

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