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Sprouted Buckwheat Crepes

Take brunch to the next level with these naturally gluten-free sprouted buckwheat crepes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

What You'll Need:

  • ¾ cup Second Spring Organic Sprouted Buckwheat Flour
  • ¼ tsp salt
  • ¾ cup milk or milk alternative
  • 2 eggs
  • 1 tbsp maple syrup
  • 1 tbsp butter, melted (plus some for the pan)

For sweet crepes add:

  • 1 ½ tsp vanilla extract
  • 1 tsp cinnamon

How To Make It:

  • In a large bowl, whisk all ingredients until smooth and well combined. The batter should be runny.
  • Pre-heat a frying pan on medium heat with just enough butter to lightly coat the bottom. The pan must be fully heated before you begin to cook the crepes.
  • Take ½ cup of batter and pour it in the center of the pan. Immediately pick up the pan and swirl it until it coats the bottom.
  • Bubbles should form immediately. Flip once the edges are cooked and bottom is firm (like a pancake), less than one minute. Cook until golden on the reverse side.
  • Repeat steps 3 and 4, cooking one crepe at a time, until all the batter is used.