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.
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.
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
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. 🙂
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
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!
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!
I also follow Cook It Allergy Free on FB. 🙂
And yes, I stalk, er, um, follow Amy on Facebook as well.
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.
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.
Wow Kim, you definitely did those crepes justice! Lucky girl getting to trial out these recipes ahead of time 🙂
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
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.
I fill mine with a mushroom vegan cream filling with dill. So good!
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.
I already follow cook it allergy free on Facebook!
I follow Amy on Facebook already!
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
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!
I already follow cook it allergy free on facebook.
I already follow simply sugar and gluten free on facebook too!
I usually fill my crepes with honey and cinnamon!
Following Cook It Allergy Free on FB!
And following Simply Sugar and Gluten-Free on FB! 😀
I follow Cook IT Allergy Free on Facebook!
Oh, how I love me some crepes!!
I always make dessert crepes–Nutella and fresh sliced strawberries is my absolute favorite!
I would put thinly sliced ham and thinly sliced cheese inside and fold in quarters – yummm
I follow you on facebook
I follow simply sugar and gluten free on facebook
oh, and i follow you on facebook!
favorite fillings:
Portabello mushrooms and creamy parmesan sauce, served for Christmas brunch last year.
Raspberry jam
Ham and egg
Nutella
I now follow CIAF on facebook.
Already follow Amy on facebook. Don’t you think she should have a TV show?
I am following both. I was lucky enough to test these crepes too. They are really yummy. 🙂
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. 🙂
following Cook It Allergy Free on FB
Following Simply Sugar and Gluten Free (Amy) on Facebook
Berries and berries and more berries!
Already follow cook it allergy free on FB
ALREADY FOLLOW SS & GF ON FB
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..
Many years ago when I made crepes I filled them with a chicken pot pie filling.
Asparagus and mushrooms….
Butter and sugar, maybe with a dash of lemon/orange/lime juice! The simpler the better!
I have never made crepes before, but would love to try!!!
I like Cook IT allergy free on FB.
I like Simply Sugar & Gluten Free on FB.
I’ve never made crepes before but these look so delicious I am going to have to try!!!
I love to fill crepes with coconut, pumpkin, and pecans!
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
I fill my crepes with fruit and yogurt and some nutmeg and cinnamon.
Thanks for the chance to win Amy’s book.
Looks delicious! I can’t wait to see all the recipes in Amy’s book!
love your blog would love to win the book! thanks
Oh… Yummy!! I woul fill them with mushrooms (any type), spinach and cheese!!!
I love your recipes and follow both you & Amy by email. I ofcourse have your iphone app as well. I would try fruits in these crepes.
My favorite crepes are with fresh fruit, topped with coconut whipped cream. YUMMY. I would LOVE to win this book! I run a support group for parents of children with special needs. As part of that, I also have a lending library where parents can check out books and other resources for free. Many of the families adhere to an allergy-free diet, particularly GFCF. I am raising 2 boys on the autism spectrum and they also have multiple food allergies. This book would help not only me, but all the other families who attend my support group meetings. Thanks!
I fill my crepes with cottage cheese and fruit. Great way to get some protein, probiotics and antioxidants with my crepes. Thanks.
These crepes look wonderfully tempting. I would fill them with with blueberries or raspberries for a sweet and on other days use them as wraps for fried eggs and crustless quiches.
I would love to win Amy’s book.
Gail
Fresh STRAWBERRIES! Yumm!!! 🙂
mmmmm….I LOVE the idea of filling them with fresh fruit and topping with ice cream! These look amazing and so simple to make!
I’m following SS&GF on facebook now! I’m so excited!
And now I’m following you on facebook too! I’m so excited to find your site! Thanks!
I would love to make a raspberry fruit filling for the crepes, or perhaps even huckleberry once the season starts up. Thanks for the chance to win the cookbook!
Jen DeMoss
I would fill them with chard, feta cheese, articokes and mushrooms. I would really enjoy having this cookbook.
If I’m going for the sweet crepe I think I would lean toward blueberries, cinnamon, bananas and almond butter. If the desire was something more savory I think I would toss some mushrooms, arugula and nutritional yeast into the mix! All of these recipes look great, keep up the great work!
I like to actually use chia seed, vanilla, vanilla rice protein powder, stevia and a little applebutter to make a creamy filling that is just the right amount of sweet:)
Love it! I’ll try these in the vegan version and see how they turn out – yours are beautiful!! :)~Gigi
I fill my crepe with jelly! 🙂 Very simple, but wanting to try this recipe you posted!
I am following you on facebook!
I am following Simply Sugar and Gluten Free on facebook.
Blueberries and peaches for the sweet variety and spinach and daiya (non-dairy) shredded cheese for the savory type.
Fresh or thawed strawberries & blueberries, chia seeds, hulled hemp seed and diced apple, with a dot of cottage cheese on top and sprinkle of slivered almonds! Can’t wait to try this recipe out!
I would top them with fresh fruit and cream cheese.
hmm… what would I fill crepes with? Chocolate and raspberries. Preserves. Fajitas. Cashew butter. Sauteed veg. Yes, anything and everything.
Hmm… spinach, feta cheese, maybe a bit of bacon… or no, cherries and dark chocolate!
We love to fill crepes with fresh, homemade whipped cream and fresh fruit. Yum!! Just thinking about it is making me hungry. 🙂
Thanks for this wonderful giveaway!!
we like to fill ours with fruit and almonds.
I would fill them with a creamy veggies n chicken filling