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Gluten Free Beetroot Buckwheat Crepes Recipe

Buckwheat is actually not related to wheat at all, it is actually a seed from the same family as rhubarb. Buckwheat is naturally gluten-free, and it is a source of complete protein, as it contains all 9 essential amino acids. Traditional Galettes de Sarrasin as they are called in Brittany, France, are savoury crepes made with just 3 ingredients : wholemeal buckwheat flour, water and salt. Some less traditional recipes call for the inclusion of some wheat flour, milk, or half milk - half water, or even the addition of an egg to make the batter easier to work with. Here I stay close to the tradition by using buckwheat flour only, which makes the crepes gluten-free. You could use vegan milk of your choice for softer crepes. I also add a little beetroot powder for a pretty pink colour. Serve with strawberry, raspberry or mixed berry jam or compote to maximise the pink factor.

Posted by: michael
On:

Cuisine

French

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Breakfast
Lunch Box
Nibbles and Snacks
Recipes for kids

You will need

IngredientAdd
1 cup or about 120g wholegrain buckwheat flour More products
1 Tbsp or about 10g beetroot powder

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pinch sea salt

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300ml water OR
300ml litre soy milk OR More products
300ml buckwheat milk

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coconut oil, for cooking OR

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olive oil, for cooking More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Place the buckwheat flour in a medium to large bowl, sieve the beetroot powder over to get rid of any lumps.
  • Add a little of the water or vegan milk (you can also do half water half vegan milk) and whisk until well combined and the mixture is slightly slimy. Add the rest of the liquid a little at a time, until you get a thin pancake batter consistency.
  • To cook the crepes, heat about 1/2 tsp coconut oil in a non-stick crepe pan. Gently add a ladleful of batter to the pan, and using a slow wrist movement, tilt the pan to spread the batter so that it covers the whole surface of the pan.
  • Cook over medium heat until the top of the galette is dry. Using a spatula, flip the galette and cook the other side for about a minute.
  • Repeat until you run out of batter, piling the crepes on a plate placed over a bain-marie if you want to keep them warm.
  • Serve with stewed mixed berries or jam.

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Wholemeal Buckwheat Flour
Doves Farm (1Kg)
£5.15
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Soya Drink no added sugar
Bonsoy (1l)
£3.99