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
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
“Good to the Grain” is for anyone who respects the ideals behind the real food movement, but wants to eat food that is unmistakably delicious. It will appeal both to novice bakers making their first muffin and to accomplished bakers yearning for old time favourites with updated ingredients.
An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco’s acclaimed Tartine Bakery.