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

??? buckwheat flour ???
??? millet flour ???
??? tapioca flour/starch ???
??? sesame seeds, ground [optional] ???
??? guar gum, or xanthan ???
??? salt ???
??? eggs size large ???
??? rice beverage, unsweetened, fortified ???

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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