Buckwheat crepes

So, I went out and bought a whole lot of different wheat-less flours due to the fact that I can not have a regular wheat flour. I can’t have wheat. Period.

After looking at a gluten free/vegan bread recipe, I wrote down what I would need and here is the list:

Buckwheat flour

White Rice Flour

Almond Flour

Sweet White Sorghum

Coconut Flour

Psyllium Husk

and Potato Starch.

All of these are not yet very familiar for me, I’m still a student and at times very confused. All of a sudden I have these flours instead of just one that I have always used. Anyways, my first experiment was Buckwheat crepes. I’m very good at making crepes because there was 2 years where I made them every morning so I thought I will not use a recipe but still did a little bit of goole-ing.

Makes 8 crepes.

1/2 cut buckwheat flour

1/2 cup rice flour

2 cups rice milk

1 tsp coconut oil

1/4 cup sugar

There was a recipe on internet where it said to add potato starch so I did. Otherwise I would of never but this time I decided to do it. But don’t. I think it is better and more liquidy without it.

butter, for frying.

I mixed in all the dry stuff and then added the rice milk and coconut oil with the electrical mixer. All done!

Fry both sides till yellow/golden brown.

I served it with banana, berries and maple syrup. With the maple syrup you can’t taste the buckwheat a lot but eating it without the syrup and berries you can taste the buckwheat really well. It was very good! I will make these crepes again, for sure. But I will not use potato starch. I never heard before that you need to use something thickening in your crepes. Strange. I can’t believe I added that 🙂