As my youngest has recently been diagnosed with coeliacs/celiacs I am back to experimenting with gluten free baking again.
We had these crepes, spread with a little softened salted butter and a drizzle of maple syrup. Brilliant for breakfast, dessert or as we had them for an afternoon tea treat.
Makes 24. If freezing, seperate each crepe with a piece of baking parchment so you can just peal off what you need.
225g buckwheat flour
50g caster sugar
1 teaspoon vanilla extract
30g butter, melted
softened salted butter and maple syrup to serve
Put your crepe pan on to heat over a medium to low heat.
In a large bowl, combine the flour and sugar. Make a well in the centre.
In a jug, whisk the egg, milk, water and vanilla. Slowly whisk in the melted butter.
Take your whisk and as you pour the liquid into the dry ingredients slowly draw the flour in from the sides to avoid lumps.
Pour just enough batter into the hot pan to allow you to swirl it round and cover the base of your pan.
Cook until the top looks dry and the edges are beginning to colour.
Flip over and cook the other side for a few seconds, just to colour it up a little.
Tip the crepe onto a plate, cover with a clean, dry tea towel and continue making the rest of the crepes.