As I’ve mentioned, my GF store bought options are very limited here. When I finally perfected this recipe, I was stoked. I make these about once a week, they are a staple around here. We had them tonight as “tacos”. They are also crepes with peanut butter, honey and banana; cheese quesadillas, pizza base, burritos, and enchiladas.
These crepes are a bit finicky, I often tear them flipping them over. You could add another egg to the recipe, I’ve trying to use as few eggs as possible here.
1 c. ground buckwheat flour
1/2 c. cornstarch
1/2 c. brown rice flour
pinch of salt
1 TB honey
2 1/2 c. water
Sift flours together, whisk in the rest of the ingredients. The batter should be a little thick. You want it to run around the pan when you tilt it. Heat up your skillet (I use a cast iron pan) to med or med low, add about 1/2 tsp. oil. Pour in the batter (about 1/3 c.), pick up the pan and tilt it until it spreads out in a nice disk. Set it back on the heat, and spread out any areas that are too thick with your spatula. Cook for a minute or two. When the crepe is a uniform dull color and the sides are crispy, loosen edges and carefully flip over. Like I’ve said this recipe tears easy, probably because it could use another egg. Cook on the opposite side for a minute until brown. Repeat and repeat until all the batter is used up. I made about 9 8″ crepes tonight.
Fill as desired!
One more note – I’ve made these with all buckwheat flour, but they tended to crack when rolled and filled. The rice flour and cornstarch make them more malleable.