ImageEating gluten free doesn’t mean you have to give up food like muffins, pancakes and crepes!  When I had a craving for crepes, I went in search of a simple crepe recipe and found this wonderful Buckwheat Crepe recipe by Gluten Free Girl and the Chef.  It is fantastic to use because it is based on a ratio of 2 parts egg, 2 parts liquid and 1 part flour which means 2 large eggs (4 ounces), 4 ounces milk, and 2 ounces buckwheat flour.  That simple!  I used Hodgson Mill buckwheat flour, but note that it is made in a facility that also processes gluten products.  In the future, I will be using Arrowhead Mills buckwheat flour that is made in a certified gluten free facility (just to be on the safe side :).  The beauty of crepes is that they can be made savory or sweet depending on the fillings that you choose.  In the photo, I started with a crepe with goat cheese and capers.  To finish off, I rolled the remaining crepes with peanut butter and marmalade.  You will also find a list of more crepe recipes with different flours and fillings with the above link.  Buon Appetito!


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