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Buckwheat Sourdough Crepes

Buckwheat Sourdough Crepes

Chelsea
A delicious gluten-free crepe! So simple to make and with the added nutrition of buckwheat sourdough.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6

Ingredients
  

  • 1 cup buckwheat sourdough starter
  • 4 pastured eggs
  • 1/2 cup grass-fed milk
  • 1 T grass-fed gelatin
  • 1 t vanilla
  • 1/4 teaspoon fine sea salt

Instructions
 

  • Put milk in a heat proof glass bowl or a sauce pan and sprinkle gelatin over the top. Allow gelatin to bloom for a few minutes and then warm the mixture up. I use a pyrex in my toaster oven (350 for 5-8 minutes), but you can warm it on the stove as well. You want the gelatin to fully dissolve.
  • Melt 2 T grass-fed butter. I do this in my toaster oven as well. I do it at the same time as a milk but in a separate heat-proof cup. About 3 minutes if softened, and 5 minutes if cold.
  • In another bowl, combine the starter, eggs, vanilla, and salt.
  • Heat a crepe pan or skillet over medium heat (I don't use my power burner for this. I use the next largest burner).
  • Add a small amount of butter to grease the pan if you are not using a seasoned crepe pan.
  • Ladle out about 2 - 3 ounces on to the center of the pan, pick up the pan and tilt and turn it so that batter spreads in a circular motion.
  • Cook for about 1-2 minutes. The edges will come away from the pan slightly when it is ready to flip.
  • Flip and cook for one minute.
  • Move to a plate and repeat with remaining batter. Give the batter a good stir with the ladle each time before scooping as GF flours tend to separate from liquid. If you are not using a seasoned crepe pan, you will need to add a small amount of butter each time so that your crepes don't stick.
  • Top crepes with berries, berry sauce, whipped cream, maple butter, or butter and syrup.

Notes

You can also eliminate the vanilla and use these as sandwich wraps!
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