Tasty & Easy Buckwheat Crepes: Gluten-Free Galette Bretonne With A French Chef | How To Cuisine

Add the buckwheat flour and the Himalayan salt to a large mixing bowl. Then, briefly whisk to combine.

Pour the milk and the maple syrup into a separate bowl and whisk until well combined.

Pour the milk over the flour and start mixing. First with a whisk to make sure no lumps remain. Then, switch to a spatula to ensure all is well incorporated.

Pour the water and mix some more until well combined.

Crack the two eggs into the crepe batter and mix vigorously with a whisk.

Slice half of the lemon and squeeze the other half using a lemon squeezer. Then, add everything into a bowl filled with cold water.

Cut the third apple in half and slice one half like so. Then, add the slices into the water and let them sit there until the crepes are ready.

Preheat a crepe pan over medium-low heat for 1 to 2 minutes. Then, add a nut of butter into it. Once melted, spread the butter with a paper towel.

Pour some crepe batter into the pan and cook it for about 1 minute on each side. Pro tip: make sure to add a small nut of butter in the pan in between each crepe to prevent them from sticking.

Spread a generous amount of your homemade apple sauce over each crepe, as well as a couple of apple slices and some fresh raspberries.

Fold the crepes and drizzle some maple syrup on top.

Enjoy!

Equipment Needed

Spice Level:

Dietary