Did you know that buckwheat (Fagopyrum esculentum) is a gluten free grain-like fruit. Yes, although it has the word wheat it is not a grass seed and belongs to the rhubarb family.
Discovered around 6000 BCE and grown in the interior of Southeast Asia, spreading to Central Asia, Tibet, Middle East and then into Europe. I would call it an Ancient Fruit Seed.
Nutrition:
One cup, or 168 grams (g), of roasted, cooked buckwheat groats (hulled seeds) contains the following nutrients:
5.68 g of protein.1.04 g of fat.33.5 g of carbohydrate.4.5 g of fiber.148 milligrams (mg) of potassium.118 mg of phosphorous.86 mg of magnesium.12 mg of calcium.
Recipe:
Depending on how large your crepe pan is this recipe yields 2-3 large crepes.
1 cup Buckwheat Flour
2 Tbsp Arrowroot
2 eggs
1 cup Water
1/4 cup buttermilk, or your favorite nut milk (almond)
2 Tablespoons butter or Grapeseed oil
Fillings: Or anything you want.
1. Bananas and Honey
2. Your favorite jelly and banana
3. Favorite fruit and cream cheese
4. Plain with butter and syrup
4. Cooked spinach goat cheese and chives
Directions:
Combine dry ingredients.
Whisk together, eggs, water, buttermilk, butter. When blended pour into dry ingredient.
Blend or whisk all ingredient together until there are no lumps. Should be pretty runny, like a thick gravy.
Prepare your crepe pan or skillet. Make sure it is hot. Medium High Temperature.
Spread evenly on the pan cook on one side until bubbles form and you can turn the crepe without breaking it or slightly brown or both. Fill with your favorite filling, fold crepe over your filling, serve hot.
Can use leftover crepes as wraps and tortillas Yum!