Whether you prefer them sweet or savory, these Gluten-Free Buckwheat Crepes are the perfect Sunday brunch treat!
Being that it’s Mother’s Day – the #1 brunch day of the year – and the fact that our vacation to Paris and Barcelona coming up this week (eeeek!), coupled with some EXCITING NEWS, I figured that it was only appropriate to share my favorite gluten-free buckwheat crepe recipe with you lovely people.
There was really no other choice – I mean: Brunch ✔, Shoutout to French Food ✔, I’m almost a Mom ✔.
YES, You read that right! Today is my first official MOTHER’S DAY…. as a (pseudo) MOM! Anthony and I are expecting, and we couldn’t be more thrilled to announce that we’ll be welcoming a little BOY into our family this fall (!!!!!!) ?
And what better way to celebrate than with a sweet crepe treat to celebrate our sweet little one, and BLUEberries, obviously, because BOY, OH, BOY.
Crepes might be one of my most favorite breakfasts ever. But, for some reason, I don’t make them all that often. Like so many others, I always fall into the trap of thinking that crepes are difficult to make, when really, they’re not much more complicated than making pancakes or waffles. Sure, the first one often ends up in the trash in my belly because it is always ugly, but other than that, they are right on par with the other Sunday morning favorites.
One admittedly annoying thing about crepes: they behave so much better when the batter is made ahead and chilled in the fridge. We all know I’m pretty obsessed with quick, easy, no-fuss foods, but crepes are SO worth planning ahead for. Just look how beautiful and inviting they are!
Of course you CAN take the batter straight to the pan, but some things really are worth exercising a little bit of patience. Yes, I just admitted that.
Psssst. I have a little secret. These gluten-free buckwheat crepes are also completely dairy-free! Yes, even that creamy looking filling.
One of the lovely side effects of pregnancy so far is that it has made me dairy intolerant. While not a common pregnancy symptom, my doc said it’s not unheard of, and thankfully it should clear up shortly after birth. Phew!
To make these dairy-free, I simply swapped out the dairy milk I usually use with unsweetened almond milk and it worked beautifully! For the filling, I found a coconut dairy-free whipped topping at my local Whole Foods (SCORE!) and you know what? I might actually prefer the subtle coconut flavor of the dairy-free version over a standard whipped cream. This whole dairy-free thing? I’d say it’s working out surprisingly well!
If you’re NOT dairy-free, you can of course use regular dairy milk (I recommend 2%) and dairy-full whipped cream or whipped topping.
While I am aware that Buckwheat crepes are actually called galettes in France, and are usually savory, not sweet (don’t worry, I’m not a TOTAL n00b), I’m a mom, and moms get to do what they want, especially on Mother’s Day 😉 So you 100% have permission to make these crepes savory OR sweet. Whatever makes you happy (and we all know I ALWAYS opt for sweet!)
I’m sure there is also a proper way to stuff and fold crepes (I’ll learn that shortly, I’m sure!) but feel free to stuff ‘em and eat ‘em however you like – stuff and then roll, or stuff and then fold. Completely up to you. All depends on the presentation you are going for to impress dear ol’ mom.
CHEERS to brunch, all the moms out there, and the best breakfast ever: gluten-free buckwheat crepes. Today just couldn’t be sweeter if it tried.
- 1 cup unsweetened almond milk
- ⅓ cup water
- 3 eggs
- ¼ teaspoon salt
- 1 ¼ cup buckwheat flour (certified gluten-free)
- 3 Tablespoons canola or coconut oil
- 9 oz. container dairy-free whipped topping
- 1 pint fresh blueberries
- Add almond milk, eggs, water, and salt to a blender. Blend until thoroughly combined, about 30 seconds. Add buckwheat flour and oil, and blend on high for about 1 minute. Place the batter into the refrigerator, covered, to rest for at least 2 hours, or up to 12 hours.
- Remove the batter from the refrigerator, and heat a small non-stick skillet over medium heat. Grease the pan lightly with dairy-free butter. Pour ¼ cup of the batter into the center of the pan, and then immediately swirl the pan around until the batter reaches the edges of the bottom of the pan. Cook 1-2 minutes, just until slightly browned and golden, then gently flip and cook on the other side for about 1 minute. Repeat until all of the batter is used.
- Pipe 3-4 Tablespoons of the whipped topping onto each crepe, sprinkle on some blueberries, and then roll or fold. Serve with extra whipped topping and berries dolloped on top.