Gluten-free Buckwheat Crepes Without Eggs: lactose and wheat-free

Gluten-free Buckwheat Crepes Without Eggs: lactose and wheat-free recipe. After many months of experiments, I am finally able to share my favourite buckwheat no egg crepe recipe with confidence. I have made this simple gluten-free crepe recipe using only 3 ingredients; light buckwheat flour, soya milk and a teaspoon of coconut oil. So this recipe is perfect for any wheat intolerant or lactose intolerant friends or family members.
You might be asking if can this be made without the oil. Maybe. I found that the texture wasn't great with buckwheat flour and just soya milk or just water. Each time I cooked them they were dry and with water they tasted bland. When you are making crepes without gluten or eggs I found that you need some fat to make the crepes soft and flexible. If you use regular full-fat then maybe the batter might be okay. I don't drink full-fat milk so I have experimented using that. I did try making my batter using coconut milk powder and warm water and they also tasted fantastic.
Dark buckwheat flour vs light buckwheat flour? What's the difference?
Dark buckwheat flour is unhulled and the light buckwheat flour is processed so the hull has been removed. White buckwheat groats are the hulled version of whole buckwheat.
I have always bought the light version of buckwheat flour at supermarkets in Sweden, the UK and Australia. Last month I bought a cheaper bag of buckwheat flour at the Oriental shop and when I opened the packet it was dark black buckwheat. I could use it in my recipes however I baked bread and didn't enjoy the taste or texture and tried making crepes and once again the texture and taste were strange. In my crepe recipe, I added about 3 tablespoons of light starch flour like potato starch or cornflour to help but I still wasn't happy with the recipe.
#buckwheatcrepes #glutenfreecrepes #eggfreecrepes
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Chapters
00:00 how to make the perfect buckwheat crepe
00:30 - what's the difference between light and dark buckwheat flour
01:05 tip 1 - Add in warm milk to light buckwheat flour
01:42 tip 2 - add in 1 ts of oil or melted butter
02:10 tip 3 -rest the batter for 10-15 mins and preheat your fry pan
03:00 tip 4 - check the batter and add more liquid after resting
03:36 pour 1/2 cup of mixture into the hot nonstick fry pan and cook for about 2 minutes on side then flip and cook for 30 seconds on the other side
04:48 all the crepes are made of close-up images
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Ingredients
* Light Buckwheat flour, or ground from groats - 150g / 5.3oz/ about 1 cup
* Soya milk or your choice, warm - 460g/ 1 lb/ about 2 cups* + extra if needed
* Melted coconut oil or similar - 1 teaspoon
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Full recipe
www.suemareep.com/buckwheat-c...
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[@kerryshultz9766]

Thank you Sue Maree P, I wrote your recipe in my recipe book. I look forward to eating some for breakfast.

[@SueMareeP]

Wonderful! Enjoy eating them!

[@cookingwithmimmo]

Thank you for this recipe

[@SueMareeP]

Most welcome 😊

[@shortaybrown]

Thanks!

[@SueMareeP]

Oh you’re welcome. Enjoy!!

[@RoshelleGritten-mq9fk]

Thanks so much ❤

[@SueMareeP]

You're welcome 😊

[@brunobillion3435]

Traditionally in my region in Brittany, those are done using the a darker buckwheat for flavor and you don't use milk at all. The only dairy is a bit of melted butter that you can replace by oil.

[@SueMareeP]

Oh okay. I did try making them with water and the sark buckwheat without butter. Thanks for the tips, l will try the French way. 🇫🇷

[@SueMareeP]

@brunobillion3435 I forgot to ask you if the Brittany crepes are made adding an egg too?