Buckwheat crepes



"Panqueques, Galettes de sarrasin"

(Food without gluten)

Ingredients (for 8-12 pancakes):

- 1 and cups buckwheat flour

- One tablespoon of salt

- A glass (200ml) of cold water

- 1 egg

- Olive oil to cook the cake


- Mix the flour and salt.

- Gradually add buckwheat flour until dough is smooth and thick.

- Mix the egg.

- Let stand 1 to 2 hours in the refrigerator or cooler.

- Preheat a pan with diameter of at least 30cm, with olive oil and spread with the help of a halved potato or paper.

- With the help of a ladle, pour the contents into the pan. It should be well distributed and thin crust.

- Cook 1 minute and turn it around. Cook the reverse also about 1 minute until a tan.


A great gluten-free mass, ideal for people with celiac disease. You can prepare a delicious pancake with chopped herbs (parsley, garlic, dill,...) mixed with cheese, or smoked tofu to have more flavor.

punto rojo More recipes and information about buckwheat in the listing above.

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