Buckwheat Crêpes

Preparation time
5 mins
Cooking time
10 mins
Difficulty
easy
Serves
4 people
Meal course
Breakfast
Posted by
Posted on
1 cup
Whole Buckwheat Flour
1 tbsp
Psyllium Husks
2 cup
Sweetened Soya Milk
Buckwheat Crêpes

Wafer thin, delicious crêpes – ideal for sweet or savoury dishes and guilt free! I serve these often for the kids and they are always begging for more!

Using sweetened soya milk is better in my opinion as it allows the crêpes to brown (otherwise they look a little pale!)

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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.

Raspberry Imprime Mousse Entremet (Vegan, Egg Free, Dairy Free, Gelatine Free)
Raspberry Imprime Mousse Entremet (Vegan, Egg Free, Dairy Free, Gelatine Free)

Enjoy
x
Katrina Stuart

Katrina Stuart, founder of Plantified.com and passionate plant-based/vegan foodie. Innovator, gourmet, gastronome and expert cook, baker and chocolatier. Mother of four equally passionate and discerning foodies.
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  1. Mix psyllium husks and buckwheat until combined
  2. Mix in the soya milk (or water is fine for savoury dishes).
  3. Allow to sit for 8-10 minutes so the psyllium husks can soak up the liquid (otherwise the crêpes will not hold together!!
  4. Brush your preheated cast iron skilled with a tiny bit of sunflower oil.
  5. Pour in some of the mix and 'roll' the pan to allow the mixure to spread as thin as possible. If the batter isn't thin enough, thin it out with more soya milk for the second crêpe!
  6. Flip it over as soon as the top appears 'dry'.
  7. Put it on your plate and dress with maple syrup, icecream (dairy free of course!) , fresh berries, bananas or eve just fresh lemon juice and Demerara sugar

3 comments

  1. rebecca said on October 28, 2016 Reply
    This sounded like a great idea so I just tried it. Unfortunately it nearly got me banned from the kitchen for life. Checked the recipe again and I did everything right but they tasted like cardboard and weren't really edible :(
    1. jonassushi said on October 29, 2016 Reply
      Hi Rebecca, I'm not sure what happened there. We make these often (we're making them again this morning!) and they're always a hit. What brand of buckwheat flour did you use!? I did buy one brand of flour once that was terrible! Did you definitely use SWEETENED soya milk (because of the type of carbohydrate in buckwheat, they don't brown so you have to use sweetened soya milk or add a little icing sugar to the mix...) Otherwise, we are about the launch the PlantifiedTV youtube channel shortly so perhaps it's a good idea for us to do an episode on making these. Thanks for your feedback - it really is a fantastic recipe and the kids eat them by the plateful!
    2. Katrina Stuart said on October 29, 2016 Reply
      Rebecca, The brand Buckwheat Flour we use it Dove's Farm. I can't remember the brand of the horrible one we bought, as it was the one and only time we tried it! It was foul, and quite dark in colour, and was thrown in the Bin. If you live in the UK, try Dove's farm...it's lovely, and the taste is light and no bitterness to it. Funnily enough, Dove's farm Gluten free Plain Flour, in my opinion is horrid, chalky and bitter, and if we use Plain flour GF, we use Orgran, as that is nice, so the taste will be dependant on the flour you've used, so try another brand!

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