buckwheat crepes

Gluten free buckwheat galette recipe made with 3 ingredients only. Keep the buckwheat crepes vegan by topping them with mushrooms, caramelized onions and parsley.

3-Ingredient Buckwheat Galette (Gluten Free, Vegan)

buckwheat flour

water

salt

Vegan butter (for cooking)

onions

mushrooms

Olive oil

salt and pepper

parsley

butter

In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while whisking. Let it rest for at least 30 minutes in the fridge.

In the meantime, peel the onions and cut them into very thin slices. Heat a pan with a little olive oil. When hot, caramelize the onions over low-medium heat for about 30 minutes.

Brush off the dirt on the mushrooms and cut them into slices. Heat a pan with a little olive oil. When hot, sauté the mushroom over medium heat until soft and golden brown.

Wash the parsley and roughly cut it with a knife.

Prepare the toppings (optional)

Give the batter a good stir. It should be runny enough to easily spread in the pan.

Heat a (crepe) pan over medium-high heat with vegan butter. Check if it is hot enough by pouring a teaspoon of crepe batter into the pan. It should sizzle and set very quickly. If it doesn&#39;t, wait another minute and repeat the process.

Pour a small ladle of batter into the pan and quickly rotate it to spread it out as thinly as possible. Let it cook for 1 to 2 minutes. Flip the galette when the edges start to lift. Allow it to cook for another minute.

Top with the mushrooms, caramelized onions and parsley. Add a thin slice of vegan butter and sprinkle with sea salt and pepper. Fold the edges and press them down shortly to give the galette a square shape.

Use a paper towel to grease the pan after each crepe and repeat the process until there is no batter left.

Make the gluten free buckwheat galettes

These super easy Gluten Free French Buckwheat Crepes can be made Sweet or Savoury. Choose your favourite filling and topping to make this recipe your own!

French Buckwheat Crepes

250 gr (1 2/3 cup) Buckwheat Flour

Eggs

240 ml (1 cup) Full Cream / Whole Milk

240 ml (1 cup) Sparkling Water (or still water)

Salt (to make savoury)

Caster Sugar (to make sweet)

Butter

Mix together the Buckwheat Flour and Salt (for savoury crepes) or Caster Sugar (for sweet crepes) in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.

Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.

Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).

Cook for about 1 minute on each side - you know the crepe is ready to be flipped when the edges are starting to curl.

- If the batter is appears to be very thick and does not spread around the pan easily: add a little bit more water and/or milk.- If the batter is very runny, add a little bit more Buckwheat Flour

To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.

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Top 2 buckwheat crepes recipes from across the web

The most viewed buckwheat crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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3-Ingredient Buckwheat Galette (Glu...

French Buckwheat Crepes

The most viewed buckwheat crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine