5 simple ingredients is all it takes to make these delicious gluten-free crepes that taste just like the real deal!
150g buckwheat flour
2 free-range eggs
1/2 tsp of sea salt
1/2 tsp of raw sugar
250 ml milk of your choice. I used dairy milk for this one
20g melted butter
125 ml of cold water
Extra virgin olive oil for frying
In a large mixing bowl mix the eggs, salt and sugar, add milk and whisk well until everything is well combined.
Add flour to the mix and whisk again until everything is incorporated.
Cover the bowl with glad wrap or an airtight lid and refrigerate for at least an hour. You can refrigerate overnight for even better results, but it will work just fine after two hours .
Add cold water to the dough and whisk well to combine.
Heat a small frying pan on medium-high heat. Brush the pan with some olive oil.
Using a soup ladle, add 1/2 ladle of the mixture to the middle of the pan and circle the pan so that dough is evenly distributed across the frying pan.
Cook it for a minute or two until the crepe is nice and golden, flip it using the spatula, and cook it for 1/2 minute on the other side. Take the crepe out and put it on a large plate.
Brush the pan again and repeat with the next one until you have used all the dough
These gluten-free crepes require a longer cooking time than regular wheat crepes.
The second side requires less cooking time. If you leave it in a pan for too long, your crepes will become too crispy.
For best results, you have to brush the pan with just a little olive oil every time before you start making a new crepe.