Buckwheat & Almond Crepes (or Wraps)

Chocolate Espresso Brownies and Chocolate Pistachio Brownies
September 26, 2012
Steamed Chocolate Raspberry Mudcakes with Raspberry Coconut Cream
October 4, 2012
 
Buckwheat & Almond Crepes
filled with Strawberries & Vanilla-Cashew Cream
 
This morning I decided to make crepes out of buckwheat and almonds for breakfast. They were the best I’ve ever made! The secret? Partly the recipe (which was one I made up on the spur of the moment, knowing the basic ratio for crepe recipes), and partly the way I cooked them. I couldn’t wait to share the recipe on Facebook, but I held back a bit of info so I’d have something to blog about… lol!
 
I don’t know about you, but I’ve always found crepes a bit of a pain to make. Unless you have a good crepe pan, they can get stuck, or tear when you try and turn them over. So this morning I decided to save time and effort, and, well, CHEAT!! I cooked them in my sandwich press. 🙂 It worked SO well that I won’t cook them any other way now. It was really, really easy. No messed up crepes, not even one! This really is the simplest, quickest way to make crepes EVER.
 
 
This recipe is obviously gluten free; practically grain free (since buckwheat is not a grain); and it’s also dairy free. (It’s not egg free, but I’m thinking it could be if you used chia seeds instead of the eggs, and increased the amount of water a little. I’ll try that soon and let you know how it goes.) The ground up almonds plus the water make the ‘milk’ for the recipe. It just so simple. I love recipes that really get back to the basics, and this is one of those.
 
These crepes are also perfect to use as savoury wraps; just leave out the vanilla. Gluten free wraps are generally awful – they are dry, and crumble when you try to wrap them around your food. But these crepes are soft and pliable, and are fine the next day so you can make them ahead. I also find these ones don’t go soggy like the last gluten free crepes I tried to use as wraps, so that’s another big plus! So make up a batch, and keep them in the fridge in a sealed ziploc bag, ready for school lunches – much cheaper and healthier than bought gluten free wraps, and they taste lots better.
 
Oh, and by the way, you can cook them longer and they’ll turn into crisp ‘wafers’, which you can cut into wedges and serve with ice cream! Such a versatile recipe 🙂 Hope you like them!
 
 
Buckwheat & Almond Crepes/Wraps - Soaked Method
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Ingredients
  1. 150g buckwheat, hulled
  2. 100g raw almonds
  3. 450g water
  4. 1 tsp apple cider vinegar
  5. 3 large eggs
  6. a pinch of salt
  7. 2 tsps vanilla extract(leave out if making savoury wraps)
  8. 45g macadamia oil (or other light flavoured oil)
Instructions
  1. Soak buckwheat and almonds in water, with vinegar, in a glass bowl (covered), overnight
  2. Next morning, blend soaked buckwheat and nuts in the soaking water on speed 9 for 2 minutes, adding a little water if needed. The mixture should form a vortex while blending
  3. Add remaining ingredients and blend again for 1 minute, speed 9
  4. Leave the batter to sit for 15 minutes in a cool spot, or in the fridge. It will get a bit thicker, so check it to see if you need to add any water. It shouldn't be as thick as pancake batter.
  5. Preheat sandwich press. When it's ready, pour in the crepe batter, making sure you only make the crepe half the size you want it, as it will spread.
  6. Gently close lid and allow to cook until ready. If you want crispy 'wafers', cook until brown.
  7. Place crepes on a plate as you cook them, covering with a tea towel to keep warm. Leftover crepes can be stored in a plastic bag in the fridge for a few days
Quirky Cooking https://www.quirkycooking.com.au/
 
 
  
Buckwheat & Almond Crepes/Wraps - Non-Soaked Method
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Ingredients
  1. 150g buckwheat, hulled
  2. 100g raw almonds
  3. 3 large eggs
  4. 450g water
  5. pinch of salt
  6. 2 tsps vanilla extract (leave out if making savoury wraps)
  7. 45g macadamia oil
Instructions
  1. Grind up the dry buckwheat in your Thermomix bowl on speed 9 for 1 minute
  2. Add almonds and grind for another 20 seconds, speed 9
  3. Add remaining ingredients and mix for 30 seconds on speed 9
  4. Leave the batter to sit for 15 minutes in a cool spot, or in the fridge. It will get a bit thicker, so check it to see if you need to add any water. It shouldn't be as thick as pancake batter.
  5. Preheat sandwich press. When it's ready, pour in the crepe batter, making sure you only make the crepe half the size you want it, as it will spread.
  6. Gently close lid and allow to cook until ready. If you want crispy 'wafers', cook until brown.
  7. Place crepes on a plate as you cook them, covering with a tea towel to keep warm. Leftover crepes can be stored in a plastic bag in the fridge for a few days.
Quirky Cooking https://www.quirkycooking.com.au/

I like my crepes filled with fresh strawberries and vanilla-cashew cream, and drizzled with a little pure maple syrup… How do you like yours?

14 Comments

  1. […] times better, and are quick to make. Try my spelt tortillas, or for a gluten free wrap make these buckwheat and almond crepes without the vanilla, or try these amazing paleo […]

  2. Tanya says:

    Could you use buckwheat flour and almond meal instead of whole almonds and buckwheat?

  3. Catherine says:

    Do you mind me asking why soak the buckwheat and almonds if we then use the soaking water? I thought it should be poured off?
    I think there is something about soaking I don’t fully understand.
    Thanks, Catherine

    • QuirkyJo says:

      The soaking degrades the phytates, it doesn’t just leach them into the water. So it’s ok to use the water. 🙂

  4. helene says:

    Hi Jo

    I have a recipe that requires buckwheat flour, but when I looked at the price of buckwheat flour verses buying it in its raw form I decided I would buy the raw buckwheat, after all I have a thermomix and it can do anything. I’ve since tried to research how to make buckwheat flour and now am totally confused. My questions are:

    Can I use the raw buckwheat to make flour?
    If not, what can I use to make buckwheat flour? and/or
    Can I replace buckwheat flour with spelt flour

    Any advice/assistance you can provide regarding buckwheat flour would be greatly appreciated.

    Many thanks
    Helene

    • QuirkyJo says:

      Yes, if you have hulled buckwheat you just mill it for about 20-30 seconds on speed 9 until it becomes a flour. Don’t buy unhealed (with the black skin) as you can’t do anything with that except sprout it.

  5. Jules says:

    Hi Jo
    Just wondering if you ever did try an egg free version (as you suggest in your blog)?
    these sound great! always looking for something easy for lunch boxes =)

  6. benita says:

    These are great! Can you freeze them or can you freeze the mix? Mr4 asked if he could take them for lunches win win!

  7. Lauren says:

    Hi,
    Just wondering if I left out the vanilla how these would turn out as savory? Like egg and avo wraps?
    Thanks ?

  8. JJ says:

    If we use buckwheat flour and almond flour for this recipe, can we still soak it overnight?
    Can’t wait to try them for breakfast tomorrow 😊
    We’ve loved every Quirky recipe we’ve tried x

    • QuirkyJo says:

      Hi JJ! Aww, thanks…glad you love our recipes!! 🙂 No need to soak the flours overnight but if you do, make sure you use the liquid they are soaked in and let us know how they turn out – we haven’t tried this before! xx

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