Buckwheat Crepes
Buckwheat is not actually wheat at all. It’s the seed of the plant Fagopyrum esculentum, which is known for its heart-shaped leaves and tiny white flowers.
Buckwheat is grown throughout Asia and in parts of Europe and North America. It was the world’s first domesticated crops, and is thought to have originated in Southeast Asia around 6000 years ago. It then spread to Central Asia, the Middle East, Europe, and North America.
Originally, buckwheat was grown for livestock and poultry, but today it is grown now more for human consumption. It was especially popular during the mid-1970s when demand increased for new cereals and buckwheat noodles.
Because it’s not a grain, buckwheat is often referred to as a pseudocereal. And it’s a wonderful addition to any diet! Buckwheat contains more protein than grains: about twice as much as oatmeal. It also has a complete amino acid profile, which means that it contains all of the essential amino acids that your body needs to function properly. It’s especially helpful for vegetarians who want to increase their protein intake.
Buckwheat’s largest consumer is Japan, where it’s mostly used to make soba (a very popular thin noodle.)
Buckwheat also contains a variety of antioxidants and other nutrients. Another of its benefits is that it’s gluten-free, so it’s often used in gluten-free baking and other products. However, if you are gluten intolerant, it’s important to check whether the particular buckwheat you’re buying has been manufactured alongside gluten-containing grains.
It's said that buckwheat crepes were created in 12th century France when someone spilled their buckwheat porridge and the result was a crispy crepe. In Brittany, crepes are still most often made with local buckwheat flour.
These delicious crepes are dairy-free and gluten-free! Flours made from buckwheat, coconut or almond are perfect alternatives to your regular grain-based flours. It's said that buckwheat crepes were created in 12th century France when someone spilled their buckwheat porridge and the result was a crispy crepe. In Brittany, crepes are still most often made with local buckwheat flour.
They are free of gluten and have a lower Glycemic Index, so they are less likely to spike your blood sugar. And they are perfect for anyone with food sensitivities. We like to serve these crepes with some Greek yogurt, flaked almonds and whichever fresh fruit is in the fridge. Be inventive and use your own favorite toppings!
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