Well, I had some disasters along the way with recipes using whole wheat flour in addition to the buckwheat (globby glutinous mess). I talked with the crepe chef and while he didn't give me his actual recipe, he said he used only buckwheat flour, and just one egg for "like a gallon" of batter (his words). Google is my friend, and I found a recipe that is a keeper, even though the egg ratio is a bit higher than the crepe chef's. Hope it saves someone else from hunting around.
Quote:
Gluten-Free Buckwheat Crepes
Ingredients (for 6 crepes):
...Gluten-Free Buckwheat Crepes
Ingredients (for 6 crepes):
- 1/2 cup buckwheat flour
- A pinch of sea salt
- 1 tbsp arrowroot or quinoa flour [I had neither so I used oat flour]
- 1 lg egg
- 1 cup of water
- 1 tbsp unsalted butter [I assumed they meant melted so I did that, and I used "Earth Balance"]
They are ~65 calories each if you make 6 from the recipe.
I like to fill them with a little lowfat cheese or parmesan, sauteed mushrooms, caramelized onions, and sliced tomatoes. But I have also been using them in a kind of irreverent fusion breakfast burrito - wrapped around a scrambled egg with pinto beans and a smear of tomato paste or salsa.
Oh, and they are crepes, so they're slightly tricky to cook right. I usually get it right around the 5th one or so. But even the unsightly, ripped ones taste good!