• Buckwheat crepes filled with hazelnuts and pears – gluten-free

    Posted on April 22, 2021 by in Even Healthier Recipes

    You’ll love these gluten-free crêpes, even if you don’t have to be gluten free. The pear, date and hazelnut butter filling is so delicious that you can hardly get enough of it.

    Ingredients for 2 servings

    For the buckwheat crepes

    • 150 g buckwheat flour
    • 350 ml of water
    • 2 – 3 tbsp peanut oil, heat-resistant
    • ½ teaspoon xylitol (sugar substitute)
    • 1 pinch of crystal salt

    For the filling

    • 1 pear
    • 80 g hazelnut butter
    • 40 g dates, pitted
    • 10 g cocoa powder
    • 4 tbsp soy cream
    • 3 tbsp yacon syrup


    • Preparation time approx. 30 minutes
    • Cooking / baking time approx. 2 minutes
    • Resting time approx. 10 minutes

    For the crêpes batter, put the buckwheat flour with xylitol, salt and water in a bowl and stir vigorously with a whisk. Then let it sit for 10 minutes.

    In the meantime, use a hand blender to puree all the ingredients for the filling – except for the pear – to a creamy mass and set aside.

    Quarter the pear, remove the core and cut into thin slices.

    Then heat a coated pan and brush with a little peanut oil (or coconut oil). Put in a ladle of dough, distribute evenly in the pan and bake for 1 – 2 minutes on each side.

    Place the crepe on a plate, spread 2 tablespoons of the filling, cover with a few pear slices and fold in the middle.

    Brush the pan again with a little peanut oil, fry one crepe after the other, and continue as described above.

    Divide the buckwheat crepes between two plates and share the joy. Or eat them all yourself 🙂


    Nutritional values per serving

    • Calories: 885 kcal
    • Carbohydrates: 104 g
    • Protein: 8 g
    • Fat: 46 g


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