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.
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