Citric Acid Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Citric Acid Free Gluten Free Buckwheat Crepes

Buckwheat has a deep, earthy flavor that makes these thin, lacy crepes taste far more interesting than anything made with plain white flour. The ingredient list is refreshingly short — just buckwheat flour, eggs, whole milk, water, and butter — so there's nothing hidden to second-guess, and citric acid doesn't sneak in anywhere. That matters more than you'd think, since it turns up in a surprising number of packaged mixes and store-bought alternatives under names that aren't always obvious on the label. The 30-minute batter rest is a small but important step that lets the flour fully hydrate and gives you crepes that fold and roll without tearing. Once the pan is hot and you get the swirl motion down, the whole batch comes together quickly and the finished crepes stack neatly without sticking. Fill them sweet, fill them savory, or just roll them with a little extra butter — the nutty buckwheat flavor works beautifully either way.

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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¼ tsp salt
2 large eggs
1 ½ cups whole milk
½ cup water
2 tbsp unsalted butter, melted and cooled

For cooking

1 tbsp unsalted butter, for the pan

Instructions

1
Whisk together the buckwheat flour and salt in a large mixing bowl. Make a well in the center, add the eggs, and whisk from the center outward until a thick paste forms. Gradually pour in the milk while whisking, then add the water and melted butter, whisking until the batter is smooth and thin — about the consistency of heavy cream with no lumps remaining.
2
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the buckwheat flour to fully hydrate and the batter to relax, which produces more pliable crepes.

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