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Apr
07
2011

Buckwheat Crepes: Simply Sugar and Gluten Free Giveaway

Gluten Free Buckwheat Crepes

Update: This contest has ended and the winner has been chosen!

Congratulations to: #56 Angela from  Caffeinated Autism Mom – I will be contacting Angela via Email.

Months ago, my sweet friend, Amy Green, author of the website Simply Sugar and Gluten Free, released a huge announcement out into the blogasphere: “Yes, it’s true.  I signed on the dotted line.  I’m going to be a published sugar-free, gluten-free author.”

After the roar of cheers quieted down, Amy got busy.  She put out a request for recipe testers. I do not think that Amy expected the response to be so immediate and overwhelming. She had hundreds of people ready to test out the various recipes she was hoping to include in her book.  And yes. I was one of those that raised my hand.

I was ecstatic to receive my recipe and find that it was a Buckwheat Crepe recipe.  I have such fond memories of eating homemade crepes as a child.  And for some ridiculous reason, I had not gotten into making them for my own children.  This was about to change.

These crepes are so incredibly simple to make. You throw a few ingredients together to make the batter. Then you allow the batter to set up for a bit in the fridge while you assemble your filling ingredients. Finally you swirl some batter in a pan, and minutes later?…Viola!  Perfectly light and airy crepes.

I have made these many times since my initial testing and have never used the same filling twice. I make savory ones for breakfast, filled with eggs and greens. Hardier ones for dinner, filled with meats and vegetables. And sweet decadent ones for dessert, filled with fruit and even topped with ice cream.  Every time they are a hit and they are so totally versatile.

When my copy of Amy’s book, Simply Sugar and Gluten-Free: 180 Delicious Recipes You Can Make in 20 Minutes or Less,  finally arrived I flipped excitedly through to see which recipes made the cut.

I love how she divides the recipes into 12 sections: Starters and snacks; spreads and condiments; soups; salads; main dishes; side dishes; cookies and bars; cobblers, crisps and pies; cupcakes and cakes; fast frostings; mousses, puddings and custards; and frozen desserts.

The best part is that these recipes do not require a number of expensive kitchen gadgets or hard-to-find ingredients. Everything from breakfast items to desserts are included in this cookbook and all of the items are delicious, healthy, and really simple to assemble.  I love the sugar alternatives that she uses as well.

I have been having so much fun testing out the different recipes and making plans of what I will be whipping up next.  I think you will feel the same way when you get your copy.  And today, I am going to make that happen for one of you lucky readers.  Below, you will find details on how one of you can win a copy of Amy’s book.

But first? Amy has allowed me to share her recipe for her Buckwheat Crepes. I promise you that you will not be disappointed with them.

 

Buckwheat Crepes

Shared with permission from:

Simply Sugar and Gluten Free: 180 Recipes You Can Make in 20 Minutes or Less

Makes 10 – 12 (10 inch) crepes

Ingredients:

  • 1 ½ cups 1% milk (or Dairy-Free Alternative)
  • ½ teaspoon kosher salt
  • 2 large eggs (*See Below for notes on Egg-Free version)
  • 1 cup (125 g) buckwheat flour
  • 2 tablespoons unsalted butter, melted (**See Below for notes on Dairy-Free version)
  • melted butter for cooking

Directions:

1.  Put milk, salt, and eggs in a blender and mix on medium speed for 15 to 20 seconds until combined.  Add buckwheat flour and melted butter.  Mix on high for a minute.  Refrigerate for one  hour before using.

2.  Heat a crepe pan over medium heat.  The pan should be hot enough to make the batter lightly sizzle but  not so hot that the batter can’t spread.  Often the first crepe or two is used as a way to gauge the heat.  Increase or decrease as needed.

3.  Add ¼ cup batter to the pan and swirl to distribute the batter evenly across the bottom of the pan. (If using a smaller or large pan, adjust batter accordingly.)  Cook until the bottom is browned and can easily be flipped, then turn crepe and cook on the other side.

4. Stack cooked crepes with wax paper between them.  Reheat in the microwave for 10 seconds or wrap in foil and warm in the oven. Use wax paper to separate crepes and then wrap and freeze for later use.

*I did not test these with an Egg-Free alternative as I was testing the recipe exactly for Amy, so I cannot attest to how these will turn out using an egg substitution. However, if I were to make these Egg-Free, I would use 2 Tbsp Ground chia seeds mixed with 1/2 cup HOT water (allowing to sit and gel for a few minutes prior to using).

**I did not test these with a Dairy-Free butter alternative as I was testing the recipe exactly for Amy, so I cannot attest to how these will turn out with a butter substitution. However, if I were to make these Dairy-Free, I would use either melted Coconut Oil or melted Earth Balance Vegan Butter.

And NOW for the Giveaway!!

What do you fill your crepes with? Share your ideas here in a comment below for a chance to win a copy of Simply Sugar and Gluten Free: 180 Delicious Recipes You Can Make in 20 Minutes or Less.

For additional entries you may do the following, leaving a separate comment for each:

Follow Cook It Allergy Free on Facebook

Follow Simply Sugar and Gluten Free on Facebook

This giveaway ends on Thursday, April 14th at 3 p.m. (PST). So make sure to check back next week to see if you won.

78 Comments
  1. On April 7, 2011 Amy @ SS&GF said

    Hi Kim!

    Thanks so much for the sweet review! You’re right – I didn’t expect so many people to be willing to test recipes for me. It was incredible. You photo, though, has me wanting to dig into a the crepes right now. You have such a knack for food pics.

    Can’t wait to see you in Chicago!

    Hugs,
    Amy

  2. On April 7, 2011 Zoe said

    The buckwheat crepes look great, Kim and Amy! To use your phrase, Kim, I was also one of those that raised my hand…unfortunately, I wasn’t able to follow through recipe testing due to things happening – you know, life – but I hope to get my hands on Amy’s cookbook soon and try out her recipes. :)

  3. On April 7, 2011 Shirley @ gfe said

    Those do look fabulous, Kim! Great recipe from Amy and wonderful review of her book. :-) Like Amy said, your photo is wonderful and I love all your crepe filling ideas. Yum! I need to get busy and completely check out her beautiful book!

    xo,
    Shirley

  4. On April 7, 2011 Maggie said

    I have never made crepes before! Can you believe it? I might have to give your substitutions a whirl though, these sound amazing! Amy’s book is simply fantastic!

  5. On April 7, 2011 Jeanine said

    Oh my goodness, great post, Kim! I want to win Amy’s book, so, no one else comment now, OK?
    I love to fill my crepes with fruit. Either that, or cottage cheese & syrup. YUM!

  6. On April 7, 2011 Jeanine said

    I also follow Cook It Allergy Free on FB. :)

  7. On April 7, 2011 Jeanine said

    And yes, I stalk, er, um, follow Amy on Facebook as well.

  8. On April 7, 2011 Heather said

    I have such great memories of crepes filled with scrambled eggs and bits of ham or bacon from my childhood. I would love to try those with this recipe and of course, with spring and summer coming, tasty crepes with lots of bursting berries – blueberries, strawberries, blackberries, raspberries – topped with a little whip cream, sound fabulous! Thanks for the recipe. If I don’t win the book, I think I’m going to have to go out and get my own copy.

  9. On April 7, 2011 Christine said

    These look really good! I’ve been wanting to try making crepes for a while, so thank you for including an egg free alternative! I actually bought some chia seeds a while ago, so I should be able to make these!

    I usually fill crepes with nut butters and fruit. Soooo tasty.

  10. On April 7, 2011 Alisa Fleming said

    Wow Kim, you definitely did those crepes justice! Lucky girl getting to trial out these recipes ahead of time :)

  11. On April 8, 2011 InTolerantChef said

    I haven’t made crepes for years! I want to make some yummy ones with a chicken filling and lots of oozing grated goats cheese on top. Yummm… Thanks for sharing the recipe

  12. On April 8, 2011 Sonya said

    I am heading out to the store now to buy buckwheat flour, I can’t believe I’ve never used it before! I think I’ll fill my crepes with almond butter and an organic hearty jam.

  13. On April 8, 2011 Noelle said

    I fill mine with a mushroom vegan cream filling with dill. So good!

  14. On April 8, 2011 Tracy said

    I’d love to have the book to make crepes with my GF 13 year old. We’d fill them with the classic french ham, egg and tomato.

  15. On April 8, 2011 Noelle said

    I already follow cook it allergy free on Facebook!

  16. On April 8, 2011 Noelle said

    I follow Amy on Facebook already!

  17. On April 8, 2011 Susan said

    I have some buckwheat flour and will try these. I love my pancakes with sour cream and brown sugar (I know it sounds wierd,but it soooo good).Would love to win this cookbook

  18. On April 8, 2011 Amber said

    The first thing that pops in my mind is strawberries–lots and lots of strawberries. Once I’ve gotten that craving out of the way I’d love to experiment with different savory fillings. Never made crepes before though (I’m egg free), so I’ll have to try your substitutions- thanks!

  19. On April 8, 2011 Amber said

    I already follow cook it allergy free on facebook.

  20. On April 8, 2011 Amber said

    I already follow simply sugar and gluten free on facebook too!

  21. On April 8, 2011 Molly said

    I usually fill my crepes with honey and cinnamon!

  22. On April 8, 2011 Molly said

    Following Cook It Allergy Free on FB!

  23. On April 8, 2011 Molly said

    And following Simply Sugar and Gluten-Free on FB! :D

  24. On April 8, 2011 Zoe said

    I follow Cook IT Allergy Free on Facebook!

  25. On April 8, 2011 Aileen said

    Oh, how I love me some crepes!!

    I always make dessert crepes–Nutella and fresh sliced strawberries is my absolute favorite!

  26. On April 8, 2011 Susan H said

    I would put thinly sliced ham and thinly sliced cheese inside and fold in quarters – yummm

  27. On April 8, 2011 Susan H said

    I follow you on facebook

  28. On April 8, 2011 Susan H said

    I follow simply sugar and gluten free on facebook

  29. On April 8, 2011 Aileen said

    oh, and i follow you on facebook!

  30. On April 8, 2011 Linda said

    favorite fillings:
    Portabello mushrooms and creamy parmesan sauce, served for Christmas brunch last year.
    Raspberry jam
    Ham and egg
    Nutella

  31. On April 8, 2011 Linda said

    I now follow CIAF on facebook.

  32. On April 8, 2011 Linda said

    Already follow Amy on facebook. Don’t you think she should have a TV show?

  33. On April 8, 2011 Aamina said

    I am following both. I was lucky enough to test these crepes too. They are really yummy. :)

  34. On April 9, 2011 Michelle Ledesma said

    I’ve never made crepes before. This just might be the inspiration I needed to give them a go. I’m a big fan of buckwheat, so why not? Not sure what I’d fill them with though….maybe some brie? I’d have to think on that one. First things first, make the crepes. I adore Amy, and would adore having her book to add to my ever growing cookbook collection! Thanks for sharing it with us. :-)

  35. On April 9, 2011 Michelle Ledesma said

    following Cook It Allergy Free on FB

  36. On April 9, 2011 Michelle Ledesma said

    Following Simply Sugar and Gluten Free (Amy) on Facebook

  37. On April 9, 2011 alena mack said

    Berries and berries and more berries!

  38. On April 9, 2011 alena mack said

    Already follow cook it allergy free on FB

  39. On April 9, 2011 alena mack said

    ALREADY FOLLOW SS & GF ON FB

  40. On April 10, 2011 Clare said

    They look really delicious, I would put shredded ham, grated cheese, and sauteed onion and baby spinach as a savoury filling. For a sweet filling I would pan fry bananas in butter ( they go all caramelised) and sprinkle cinnamon on top and then add a scoop of ice cream or yoghurt. MMMMMMM I’m hungry just thinking about them..

  41. On April 10, 2011 Sue said

    Many years ago when I made crepes I filled them with a chicken pot pie filling.

  42. On April 11, 2011 Emily K said

    Asparagus and mushrooms….

  43. On April 11, 2011 Meghan said

    Butter and sugar, maybe with a dash of lemon/orange/lime juice! The simpler the better!

  44. On April 11, 2011 Paula Powell said

    I have never made crepes before, but would love to try!!!

  45. On April 11, 2011 Paula Powell said

    I like Cook IT allergy free on FB.

  46. On April 11, 2011 Paula Powell said

    I like Simply Sugar & Gluten Free on FB.

  47. On April 11, 2011 Marissa Wagenberg said

    I’ve never made crepes before but these look so delicious I am going to have to try!!!

  48. On April 11, 2011 Lisa said

    I love to fill crepes with coconut, pumpkin, and pecans!

  49. On April 11, 2011 Jessica Silva said

    Crepes are yum!

    Spinach, mushrooms and swiss or a veggie scramble: eggs and veggies.

    Strawberries, fresh whipped cream and natural chocolate spread.

    Thanks for the giveaway oppourtunity!

    - Jessica

  50. On April 11, 2011 Gail said

    I fill my crepes with fruit and yogurt and some nutmeg and cinnamon.
    Thanks for the chance to win Amy’s book.

  1. [...] from Cook it Allergy Free has a very sweet review & give-away. She’s also sharing my Buckwheat Crepe [...]

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