0 0
Fermented Green Buckwheat Crêpes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup of Buckwheat raw
Water
Salt

Fermented Green Buckwheat Crêpes

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

Share

Wow, sounds useful, even a little scary 🙂

In fact, еhese are delicious unsweetened crêpes that are easy to make and they consist of uncooked buckwheat, salt, water and the powers of Nature (fermentation). You have to try them! I make them often and I love them!

The crêpes turn out very thin, elastic, lacy, with fried crispy edges. They taste more like pita bread or Indian dosa. They can be eaten with sweet or savory fillings. As for me, I eat them with melted ghee butter which is delicious!

Bon Appetit!

Total visits: 621.
Today's visits: 1.

Steps

1
Done

Pour the buckwheat generously with cold water. Soak it for 4 to 8 hours.

2
Done

Drain and rinse buckwheat under running water. Then put it in a blender, add 1/2 cup of water and blend it until a smooth white dough is formed. Add more water until the consistency of crêpe batter. Pour it into a glass or ceramic bowl, cover it with a cloth and leave the batter to ferment for about 24 to 48 hours at room temperature.
During this time, small bubbles and a sour pleasant aroma should appear. If something went wrong, like colored mold on the surface or a strange smell, pour it out and start over! However, this happens very rarely.

3
Done

After fermentation, add a little salt, adjust the consistency with water (to the usual crêpe batter) and fry crêpes as usual. They should turn out thin and lacy crêpes.
Bon Appetit!

previous
Apple Muffins (gluten-free, dairy-free)
next
Avocado, Beet and Orange Salad with Salmon
previous
Apple Muffins (gluten-free, dairy-free)
next
Avocado, Beet and Orange Salad with Salmon

Add Your Comment