Blender Buckwheat Crepes Recipe
Blender buckwheat crepes look like such a fancy recipe, but are truly simple to make! Made with 7 ingredients, including buckwheat flour to keep them gluten-free, these thin pancakes can be rolled up, or folded into triangles and topped with your favorite toppings. Make them sweet or savory. This buckwheat crepe recipe includes a how-to video so you can see every step and feel successful making them in your own home!
Ingredients
- 2 cup non-dairy milk
- 4 eggs
- 1.5 cups buckwheat flour
- 3 tbsp unsalted butter, melted
- 1 tbsp coconut sugar, for sweet crepes
- 1 tsp vanilla extract, for sweet crepes
- 1/2 tsp sea salt
Instructions
- To a blender add the eggs, melted butter, vanilla extract, milk, buckwheat flour, coconut sugar, and sea salt (omit the sugar and vanilla for savory crepes) and blend for 30 seconds until everything is combined and the batter is smooth and the consistency of heavy cream. If your batter seems too thick, you can add a little water whisked in. You can also whisk all the ingredients together in a large mixing bowl instead of using a blender.
- Place a crepe pan or non-stick pan over medium-high heat to heat up. While the pan heats, let the batter rest.
- Test to see if the pan is hot enough by sprinkling a few drops of water on it. If they sizzle away quickly, your pan is hot and ready to use.
- For the first crepe, add 1 teaspoon of butter to the hot pan, let it melt, and swirl it around. Right away, add ¼-1/3 cup of the batter (enough batter to cover the pan, but not too much where it’s thick) into the pan, and swirl it in a circular motion into a thin layer. Let the crepe cook for 1 minute, flip, and then let it cook for 30-40 more seconds on the second side. The first crepe often does not turn out great! Keep going, they get better as you go.
- Repeat the crepe-making process with the remaining batter, but use less butter as you go. The finished crepes can be stacked on a plate or platter and covered with a towel to keep warm.
Video
Nutrition
Calories: 237kcal, Carbohydrates: 26g, Protein: 10g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 124mg, Sodium: 283mg, Potassium: 327mg, Fiber: 3g, Sugar: 4g, Vitamin A: 642IU, Vitamin C: 6mg, Calcium: 141mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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