Basic Buckwheat Crepes
Buckwheat Crepes, light and crispy thin. You may never go back to the other kind! Gluten free, these are perfect for either savoury or sweet toppings!
The buckwheat crepe, is not a crepe if we are being technical. After spending some time in Brittany in France, I learned that a savoury buckwheat crepe is not a crepe, but a galette. But I won’t tell if you won’t. This simple recipe is perfect for sweet or savoury fillings, so let your imagination soar. Oh the combo’s I have seen...I should really write a book!!!
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Need
- 1/4 Cup buckwheat groats
- 2 eggs
- 1 Cup milk
- 1/4 Cup plain yoghurt
- 1 Cup plain flour plain flour BUY
- 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
- 1 Tablespoon raw sugar
- Pinches pink salt flakes Pink salt flakes BUY
Do
- 1
Place buckwheat into Thermomix bowl and mill 1 min/speed 10.
- 2
Add remaining ingredients and blend 1 min/speed 7.
- 3
Allow batter to rest while you preheat a frypan on a medium heat (Induction 6).
- 4
Just before cooking, dollop a little butter into pan and allow to melt. Pour each crepe into hot pan and cook a few minutes each side.
More
Serve with toppings of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
