I'm 19 weeks pregnant and craving glutenous foods. Just the other day, I asked my boyfriend if he thought I would get sick if I licked his bagel. I miss bagels the most.
I'm lucky that my boyfriend, Mark, is very creative in the kitchen. He's taught me a lot of techniques and has given me great replacement ideas for when I cook. Ironically, it took me going gluten free to become a good cook. I have higher expectations for taste than I did in my gluten filled life. I don't like things that taste like play-dough or rice. I find most of the gluten free products out there don't taste anything like their gluten filled alternatives. I'm always on the hunt for gluten free food that taste sinfully glutenous.
This morning, Mark surprised me with the most delicious gluten free buckwheat crepes. This was my first taste of buckwheat since I've gone gluten free and was I pleasantly surprised. There's such a small amount in the recipe that it just adds a nice fullness to the flavour. I ate seven crepes. Yes, I said seven. I'd love to know what you think of these delightful treats!
Heavenly Gluten Free Buckwheat Crepes
- 2 c Milk (I use lactose free milk)
- 1 T Sugar
- 1/4 T Salt
- 3 T Butter
- 1/2 c Buckwheat Flour
- 3/4 c All purpose Gluten Free Flour (I use this recipe)
- 3 Large eggs
Heat pan on medium to medium-high heat. Very lightly grease pan (repeat for each crepe). Mark kept a piece of paper towel dipped in oil next the stove and wiped the pan between each crepe. Remove the pan from the heat and pour 1/8 - 1/4 of a cup of crepe batter into skillet (it should be enough to more than fill the bottom of the pan). Swirl the wet batter around the sides of the pan to get rid of the excess. Return to heat until the edges start to brown (about 45-60 seconds).
To keep the crepes warm, keep a piece of parchment paper between each crepe.
We used a strawberry sauce for a topping on a few and maple syrup on the rest. Yummmy!
Enjoy!
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