I had some buckwheat flour on my shelf that I’d been meaning to try out, so when I saw Minimalist Baker post a photo of her buckwheat crepes recipe on Instagram this weekend, I figured I’d give it a shot!
It took some trial and error for me to get the crepes to come out looking nice–first my batter was too thick, so I added some more soy milk to thin it out. At first I also tried cooking them without oil (in a nonstick pan), but I was having trouble getting them to flip without ripping apart.
Eventually I figured out how to get them to turn out right–the key was to make sure the pan was hot but not too hot (heated at medium heat), and I did need to use a little bit of coconut oil in the pan. Each time I’d pour the batter, I swirled the batter around some to thin out the crepes and flipped them when big bubbles started to form in the middle.
My buckwheat crepes are much darker than the ones in Minimalist Baker’s photos–I’m not sure if I used the right type of buckwheat (I used Bob’s Red Mill), and they did have a pretty strong, interesting nutty flavor. I liked them though even though they didn’t taste like regular pancakes/crepes. I topped mine with some frozen berries that I simmered in a pan as well as a peanut butter drizzle that I made by mixing PB2, soy milk, and a little bit of maple syrup.
I’m planning on experimenting with crepes more–I think they’d be easier to make if I used a griddle (I don’t have one but would like to get one at some point). Have you tried making crepes and/or working with buckwheat flour? Let me know in the comments!
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