Buckwheat crepes are a nutritious gluten free wrap/crepe/tortilla.
We’re confident these buckwheat crepes will become a weekend staple in your family nest. They’re made with whole buckwheat grouts, instead of flour, to give you the freshest tasting batter around. With the Luvele Vibe Blender System you’ll have a smooth, crepe batter in less than minute. So quick and so easy!
Buckwheat crepes are hearty and healthy, and you can make them your own depending on your cravings. Parcel them up – sweet or savoury. Roll them up like a crepe, fold them like a tortilla or stuff them with whatever takes your fancy. They won’t let you down. They don't crumble or tear like you expect from store bought gluten free wraps.
WATCH HOW SIMPLE THEY ARE TO MAKE HERE
Amazing spread with homemade ‘Nutella’.
Divine with sliced banana, homemade cultured cream or quark and maple syrup.
A crowd pleaser with smashed berries, homemade coconut yogurt and honey.
And a great gluten free, flat bread, substitute with Kibbeh or Moroccan Kefta (kebab)
2 cups of whole buckwheat grouts
4 cups of water (for soaking)
1 tablespoon of apple cider vinegar, lemon juice, whey or yogurt
½ teaspoon of salt
1 ½ cups water (for the batter)
Coconut oil (for cooking)
2- 3 tablespoons of maple syrup (for sweet version)
Soaking & activating the buckwheat.
We recommend soaking and activating buckwheat grouts overnight before blending. You can read more about why we do that here. The process is easy and will taste yummier for it.
Combine the buckwheat grouts, 4 cups of water and apple cider vinegar, (lemon juice, whey or yogurt) in a glass or ceramic bowl and set aside for 6-8 hours or overnight.
Making the wrap batter
- After the soak, carefully pour the soaking water out and drain the buckwheat into a mesh strainer and briefly rinse.
- Tap the strainer to remove the excess water then tip the groats into the blender jug.
- Add the eggs, salt and water then blend on ‘Smoothie’ mode for 40 seconds or until the batter is smooth and creamy.
- Heat a small cast iron or heavy based pan to a low steady heat. A crepe maker also works well.
- Add half a teaspoon of coconut oil. Coconut oil gives the wraps a delicate golden crust that gets more pronounced the longer you leave them to cook.
- Pour approx. one third a cup of batter into the heated pan and guide it to the edges by lifting and rotating the pan. A thin batter is best for crepes but make them a little thicker for wraps.
- Flip them with a spatula. The edges curl and tiny pin-size bubbles appear when they are ready. The second side doesn’t take as long to cook but leaving them to become slightly crispy is very tasty.
- Pile the wraps on a plate then enjoy warm.
- When cool, store them in an airtight container or bag in the fridge. They don’t retain their crisp edges for long. A quick warm up on a tray in the oven or in a pan on the stovetop and they are ready to serve once again.
- The wraps are best eaten on the day they are cooked but they may be frozen for several months - they snap apart easily and thaw in moments.
- Alternatively, the batter may be prepared in advance and stored in an airtight jar for 4 days. The batter may separate in the fridge - stir well before using.
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