GF Buckwheat Crepes w. Peaches & Goat Cheese

Gf crepes, peaches, goat cheese? ‘Nuff said.

GF Buckwheat Crepes w. Peaches & Goat Cheese

Ingredients

• 3/4 c. buttermilk + 1 1/4 c. milk OR 2 c. milk of your choice
• 1 c. all-purpose GF flour
• 1/4 c. buckwheat flour
• 1/4 tsp. salt
• 1/2 tsp. real maple syrup
• 3 Tbs. grass-fed butter or coconut oil
• 3 eggs or 3 flax eggs
• 1/2 c. GF beer (optional)

Vegan option:

• 2 c. almond milk
• 3 flax eggs
• 3 Tbs. coconut oil
• + everything else

*Note: if the batter seems to thick, just add more liquid. Also, the key to these is: 1. Make sure your batter is thin 2. Hot, hot pan 3. After you pour, spread them around so that they thin out, just like the French do with their crepes, otherwise, you’ll have a thick, potentially doughy result. Adding the optional beer helps with this and adds a really unique flavor.

Directions

Mix both flours together. Heat butter or coconut oil over low heat until melted and stir in salt and maple syrup. Cool and then mix into your milk of choice. Add in the eggs and whisk. Pour the wet ingredients in the dry flour mix and stir until smooth. Add in beer if you are using it. Refrigerate batter for 1 hour. Heat a griddle or pan over medium and make sure it is well oiled. Pour about 3 Tbs. of the crepe mixture into your pan and tilt your pan in a circle until the crepe becomes thin and even. Cook for a good few minutes on each side, sometimes longer because you are using a dense flour like buckwheat. These will come out heftier and denser than a regular crepe because of the buckwheat and it will give it a strong, tart taste. It’s great.

Filling

You can fill these crepes with anything your heart desires. I personally love the combo of peaches & goat cheese sprinkled with chia seeds, cinnamon and a little maple syrup on top. Divine.

{made 1 with raw peaches and the other with GF Apple-Pear Crisp filling. Yum!}

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adapted from a crepe recipe I received from Tressa Yellig of Salt, Fire & Time 

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