Savory Gluten Free Buckwheat Crepes

Two savoury Buckwheat Crepes filled with spinach and mushrooms.

These gluten free Buckwheat Crepes can be filled with a variety of combinations. I chose a creamy filling of spinach and mushrooms for brunch. Easily master the technique of making crepes and flipping them without tearing in just one session.

Course Breakfast, brunch, Main Course

Cuisine French

Keyword gluten free crepes, savory buckwheat crepes, savoury buckwheat crepes

Cook Time 23

Servings crepes

Calories 145kcal

Author Cinde Little

Ingredients

Buckwheat Crepes

¾ cup buckwheat flour
¼ cup tapioca starch
2 eggs
1 cup whole milk (or 2%)
1 tablespoon melted butter
¾ teaspoon salt
⅓ cup water added at the end
cooing oil

Spinach Mushroom Filling

2 tablespoon butter
2 tablespoon finely chopped onion
3-4 cups fresh spinach or 4 oz frozen
2 cups sliced mushrooms
½ - 1 cup whipping cream sometimes more is better
salt to taste

Instructions

Buckwheat Crepes

Put all ingredients EXCEPT WATER in blender cup. Blend until evenly mixed, refrigerate for 2 hours or overnight.
Return batter to blender, add water and blend until smooth.
Heat 10-inch non-stick pan over medium-high heat.
Pour ¼ cup batter into the hot pan. Immediately tilt and swirl so the batter coats the entire surface of the pan. Cook until lightly browned, about 1 minute.
Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
Return pan to heat, add more oil as needed, wiping away excess oil and flecks of batter with paper towel after each crepe.
Continue cooking until all the batter is used.

Spinach Mushroom Filling

Melt butter in a sauté pan, add onion and cook for 2 minutes.
Add spinach and mushrooms and cook until spinach wilts, 4-5 minutes.
Add cream, cook for a few minutes until heated through and well combined. Salt to taste. Fill warm crepes with hot filling and serve.

Notes

More savory filling ideas for buckwheat crepes:

Sautéed mushrooms and herbs, with cream or white sauce
Scrambled eggs with your favourite fixins'
Fried egg with ham and Swiss cheese
Smoked salmon and cream cheese with dill and capers
Chicken and asparagus

Nutrition