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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.

Simply Sugar and Gluten Free

 

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.

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