Zutaten für Basic Buckwheat Crepes Vegan And Gluten Free
- 1 cup buckwheat flour
- rice flour
- 1 tablespoon coconut oil
- 2 cups soymilk
- 1 teaspoon arrowroot powder
- 1 teaspoon salt
- oil, as needed (for lightly oiling pan)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 tablespoon vegan butter
- 1 large egg (optional)
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Zubereitung von Basic Buckwheat Crepes Vegan And Gluten Free
- In a large bowl, whisk together 1 cup buckwheat flour, 2 tablespoons sugar, 1 teaspoon salt, and 1 ½ teaspoons baking powder.
- In a separate bowl, whisk together 2 cups soy milk (or your preferred milk), 1 tablespoon melted vegan butter (or regular butter), and 1 large egg (omit for vegan option).
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; a few lumps are okay.
- Let the batter rest for at least 15 minutes. This allows the flour to fully hydrate, resulting in more tender crepes.
- Heat a lightly oiled 8-inch non-stick skillet or crepe pan over medium heat.
- Pour ¼ cup of batter onto the hot skillet, tilting to spread the batter evenly into a thin circle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.
- Serve immediately with your favorite sweet or savory fillings.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
16g
Carbs
10g
