Buckwheat crepes are a naturally gluten free option for your kids. They are lovely both with a sweet or savory filling.
The flavor is kind of unique: nutty, very close to a dark toast bread or even some rich beer.
Buckwheat is not a grain but a seed of a plant (very close to the rhubarb), that’s why it is naturally gluten free. Not only, it is very low in sugar and a wonderful source of high quality protein.
Today I opted for a very fresh summer filling: avocado, mozzarella cheese, ham and tomatoes. And I played just a bit with the shapes creating a fun frog crepe 😉
That’s all you will need to prepare 16 crepes:
And that’s how to proceed:
– Prepare the crepes mix. In a bowl mix the buckwheat flour with the vegetable oil, the eggs, milk, water and a pinch of salt. Whisk everything to obtain a smooth mixture.
– Place a small size non stick pan on the stove at low/medium heat. Spray with some oil and pour a small ladle of crepes mix in the center. With a circular movement spread the mix to obtain a nice regular round shape.
– Cook for 2 minutes. Flip on the other side and keep cooking it for another minute.
– Place the crepe on a plate and keep preparing the others
Slice a fresh mozzarella, with a fork mash the pulp of a ripe avocado
– Place a crepe on a flat surface. With a teaspoon cut two half moons in the center of the crepe, 1 1/2 inch apart.
– Place two or three slices of mozzarella in the lower half of the crepe. Top them with the ham and the avocado cream. Cut a pointy thin slice of ham and place it half inside and half outside, like a tongue.
– If you fold the crepe in half you will see that the two half moons will be the eyelids of the frog. Close the crepe in half and place two small cherry tomatoes in the two holes to create the frog eyes.
– Enjoy and have fun with your kids to create another frog 😉
Personally I like making my own homemade buckwheat flour directly from the groats (less expensive and ridiculously easy. Check how to here). When I grind the groats in the food processor I can decide how thin I want the flour to be. In the crepes pictures you will see that I left some grains in the flour, that’s how we like it! But if you prefer a more smooth texture you can just keep grinding the groats for more time.