ACTIVATED BUCKWHEAT CREPES

I’ve always preferred crepes over pancakes, but making them gluten-free AND vegan (and still taste good) has proved to be a little tricky. I’ve had some pretty horrendous creations come out the pan whilst trying to find a decent crepe recipe. However, I’ve finally nailed it – a super healthy, versatile and simple recipe THAT TASTES GOOD. This recipe can be enjoyed sweet and savoury which really gives it the tick of approval for me.

At this point, you might be wondering what ‘activated’ buckwheat is. Have no fear. It is basically just raw buckwheat kernels that have been soaked in water overnight to remove the phytic acid (a naturally occurring compound found in seeds and grains that inhibits mineral absorption). Activated buckwheat is much easier to digest and also doesn’t have that overwhelmingly buckwheat-y taste that you get with regular buckwheat flour. Additionally,  buckwheat contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of zinc, copper, and potassium from buckwheat is also quite high. Not to mention, it is an excellent source of protein.

So, with that being said, here’s there recipe!

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ACTIVATED BUCKWHEAT CREPES

Serves 1-2

Overnight prep required

INGREDIENTS:

  • 1 cup of raw buckwheat kernels
  • 1 scant cup of water
  • 1 tablespoon of oil (I use olive or avocado oil if i’m eating them as savoury crepes and macadamia oil if i’m eating them as sweet crepes)
  • 1 teaspoon of egg replacer (I use the Bob’s Red Mill brand)
  • Pinch of salt

OPTIONAL FOR SWEET CREPES:

  • Vanilla extract
  • Coconut sugar
  • Cinnamon

 

METHOD:

  1. The night before, take 1 cup of braw uckwheat kernels and place them in large bowl with 2-3 cups of water. You want AT LEAST a 2:1 ratio of water to buckwheat. Soak in the fridge overnight (at a minimum).
  2. The morning of: PRE-HEAT YOUR PAN TO A MEDIUM-HIGH HEAT NOW. I CANNOT STRESS THIS ENOUGH. This is CRUCIAL. The pan needs to be nice and hot before you pour your first lot of batter.
  3. Remove the buckwheat from the soaking water and dump into a sieve. Proceed to thoroughly rinse ***(IMPORTANT!)*** all of the goopy stuff off. This contains all of the phytic acid that you want to get rid of. You will notice that the buckwheat has nearly doubled in size, so you will actually have 2 cups of buckwheat kernels at this point. The left-over amount can be stored in the fridge for a few days for your next batch.
  4. Scoop 1 cup of the (rinsed) soaked buckwheat into a blender along with 1 scant cup of water, a tablespoon of oil, and a pinch of salt and blend on high speed for a couple of minutes until completely smooth. At this stage, you can add the vanilla extract, sugar and cinnamon if making sweet crepes.
  5. Meanwhile, prepare the egg replacer. Depending on the brand, follow the instructions on the packet. I use 1 teaspoon of Bob’s Red Mill Gluten Free Egg Replacer and mix it with 30mL of water, then let it sit for a couple of minutes to thicken.
  6. Once your egg replacer is a goopy glob, add it to the blender and blend again for about a minute. The batter should be runny and easy to pour.
  7. Lightly oil your pan (I do this for each new crepe), then pour your batter into the pan and immediately proceed to tilt the pan so that the entire surface of the pan is covered in batter. You want the crepe to be an even and thin. Holes should form in the batter quite quickly. If you don’t have many holes, you’ve probably poured too much batter into the pan.
  8.  Once the edges have crisped up nicely and have lifted up a little, it is time to flip your crepe. The entire (bottom) surface should have cooked by this point.
  9. Cook your crepe for another couple of minutes, then transfer to a plate. You will notice that your crepe will not easily fold or roll at this point – they need to cool down slightly before they can be rolled up.
  10. Fill with your chosen toppings, roll, and enjoy! Or, you can eat them flat like regular pancakes. Either way, they are delicious. Below is the Activated Buckwheat Crepes stuffed with defrosted strawberries and topped with a drizzle of choc-peanut butter sauce. My personal favourite is to enjoy them savory – again, you can see an example below (crepes loaded (pre-roll) with spinach+chickpea smash, red wine+olive-infused tomato reduction, avocado, balsamic glaze and a sprinkle of nutrional yeast). You could enjoy these crepes as a side-dish and use them to scoop up some hot, spicy Indian curry or hearty vegetable stew.

 

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