Buckwheat Crepes

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1/3 cup buckwheat flour 45 g
1/3 cup millet flour 55 g
1/3 cup tapioca flour/starch 45 g
2 tbsp sesame seeds, ground [optional] 20 g
1 tsp guar gum, or xanthan 4 g
1/4 tsp salt 1 g
2 eggs size large
2 cups rice beverage, unsweetened, fortified 500 mL

Method

  1. Combine the flours, sesame seeds if required, guar gum or xanthan and salt.
  2. Beat the eggs and milk in a bowl and stir in the flours. Don't mix too much. The mixture is ready when the flours are diluted. Let stand for 15 minutes.
  3. Grease a non-stick frying pan, pour a small amount of batter and spread. Cook over medium heat. Flip the crepe only once, when it turns golden brown.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

160

Fat

3 g

5 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

60 mg

Sodium

120 mg

5 %

Carbohydrate

28 g

9 %

Fibre

2 g

7 %

Sugars

1 g

Net Carbs

26 g

Protein

4 g

Vitamin A

6 %

Vitamin C

1 %

Calcium

11 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin B12
Good source of  :
Folacin, Manganese, Vitamin D
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Meat and Alternatives ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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