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Gluten-Free Buckwheat Crepes

By Teresa Cutter

Gluten-Free Buckwheat Crepes
Gluten-Free Buckwheat Crepes

What's great about it

This is a delicious gluten-free crepe, that’s perfect to enjoy on its own or filled with protein, smashed avocado and leafy greens. I particularly love it topped with sliced banana and a drizzle of tahini and maple. The recipe is featured in the Healthy Chef App and it's filled with whole food goodness. Buckwheat is high in protein, fibre and it's gluten-free. Studies also show that rutin, a phytonutrient found in buckwheat helps to support cardiovascular health and high cholesterol.

Ingredients

125 g buckwheat flour

350 ml filtered water (you can also use carrot juice, which makes this truly spectacular)

pinch of flaked sea salt

1 tablespoon extra virgin olive oil

 

Method

COMBINE buckwheat flour, water, olive oil and sea salt into a bowl.

MIX well to form a smooth batter and rest for 15 minutes.

COOK crepes in a non-stick pan or crepe pan for 3  minutes on each side.

SERVE warm or cold.

TOP OR FILL with your choice of embellishments. 

ENJOY. Makes 8 

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