We have always liked making crepes, but to make a gluten free version was more than just simply swapping out flour with buckwheat. It required quite a few experiments and the end result is a straight-forward recipe that requires only four ingredients. That's right FOUR! Unlike other gluten-free recipes that use xanthan or guar gum, this recipe is really simple in terms of ingredients and steps. The basic ingredients are just: Milk, Eggs, Buckwheat Flour, and Oil. That's it!
This recipe is based on a volumetric ratio instead of a weight-based ratio. That means you don't need to use a scale. Instead, just half an egg shell and a 1/4 measuring cup will do. See what we mean in the video that we created below:
We also wanted to try our hand at making a crepe cake and then drizzle butter sauce on top. A quick short story: our initial trial of a butter sauce recipe ended in a disaster as one of the recipes we tried involved mixing in egg yolk into hot melted butter! You can imagine what was the end result - buttered scrambled eggs instead of a sauce! The following recipe is not only easier but tasty without any scrambled egg bits.
You can assemble the crepes into a stack like we did and then pour the butter sauce on top. In terms of taste, there is no grassy taste of buckwheat. The crepes are super soft and flexible as you can see in the video and in the photos. You could also choose to spread nutella between each crepe layer and then pour the butter sauce on top, but we opted for just the butter sauce this time. The buttersauce with the addition of the vanilla ChocoVine wasn't too sweet or heavy, it still maintained its butteriness while giving you a hint of vanilla chocolate and white wine.