Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling – Gluten Free Ratio Rally

by angelaskitchen on March 7, 2012

I am SO very excited to be part of the Gluten Free Ratio Rally!   Each month the group posts recipes based on a specific food (normally made with gluten but changed to gluten free) that they have created by starting with a ratio.  Some use the same proportions (taken from Michael Ruhlman’s book Ratio), but you also have the freedom to create new ones based on your preferences. The goal is to remove the mystique from baking and inspire a sense of ability and adventure.  That is my kind of fun!

This month, T.R. Crumbley  challenged everyone with crepes.  Crepes need to be pliable and study enough to be able to roll around a filling without cracking, yet have a soft, tender texture.  Because I have fond memories of crepes from my high school French class (C’est magnifique!), I went traditional with my crepes.  I wanted the lovely thin buckwheat galettes from my memories.  I improvised a savory filling based on  ingredients I had laying around in my kitchen to serve with salad as a light dinner.  When I make crepes again, I would like to make a crepe that is not buckwheat based and more reminiscent of what my dad made for us on the weekends when I was growing up.  They were a very thin pancake (very, very eggy) that we called German pancakes which were very similar to a crepe.  We would wait very impatiently for them to come hot off the pan, sprinkle them with sugar and roll them up.  Kid-time bliss!

Ruhlman’s ratio for crepes is 1 part flour : 2 parts liquid : 2 parts egg.  I got better results with a 1 part flour : 2 parts liquid : and 1 part egg.  I was found that the batter was then less eggy and more pliable at that ratio.  And that might just be my preference – I like working with crepe batter that is the texture of canned coconut milk (or like heavy cream for those of you who do dairy. LOL!)

I also had a bit of trouble with the ratio working for me using just buckwheat flour (I know – of course!), so ended up also using a GF flour blend I had mixed with 4 different starches in it to add  stretch to the batter.  The key, I think, with crepes is to let the batter rest.  Get all the starches and flours really hydrated for best results.  Actually, this makes crepes a perfect make ahead dish, as I mixed up the batter the night before and let it sit covered in the refrigerator.  I had some batter left for the next day, and they were still wonderfully pliable.  If you would like to cook the crepes ahead of time, you can wrap them well and they stay soft for 2-3 days in the fridge.

A little tip, so you won’t be disappointed:  don’t expect the first crepe (or sometimes even the second) to come out of the pan well.  See that sad little dough blob next to the nice stack of crepes?  Yeah…  that is the sad first one.  It is okay, though… it was still tasty sprinkled with cinnamon sugar!

Gluten Free Buckwheat Crepes with Sweet Potato, Mushroom and Kale Filling

about 15 – 6″ crepes

Crepes ingredients:

70 grams buckwheat flour (3/4 cup)

105 grams gluten free flour mix (about 3/4 cup – from a blend made of 2 1/4 cup finely ground rice flour, 3/4 cup sweet rice flour, 2/3 cup tapioca flour, 1/3 cup corn starch and 1/4 cup potato starch)

12.5 grams sugar (1 tablespoon)

pinch teaspoon salt (about 1/4 teaspoon-ish)

1 3/4 – 2 cups unsweetened almond milk (amount will depend on how fresh the eggs are and brand of almond milk used.  Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

42 grams olive oil (3 tablespoons)

165 grams eggs (3 large)


Filling ingredients:

2 medium sweet potatoes, peeled and cut into 1/3″ cubes

1 medium red onion, diced

10 ounce container mushrooms, cleaned and coarsely chopped

1 clove garlic, minced

1 teaspoon dried thyme

salt and pepper to taste

2 -3 tablespoons olive oil

2 cups kale, ribs removed and chopped

To make crepes:  Put everything into a blender and mix.  Put into a covered container in the refrigerator, leaving overnight.

An hour before making the crepes, set the batter on the counter to get to room temperature.  Heat a pan (I used an 8″ pan) over medium high heat.  Oil the pan with just a touch of oil wiped around the pan (I use a bit of coconut oil or olive oil depending on my mood).  Stir batter then pour a scant 1/4 cup batter into hot pan.  Tip around pan to allow bater to flow around the edge of the crepe.  Allow to cook until you see bubbles and the crepe is set.  Use a thin edged spatula to slide carefully under the crepe and flip it over, cooking the other side.  Continue with the rest of the batter until it is gone, stirring batter before pouring out each crepe to keep batter from settling.

To make filling:

Heat oven to 400 degrees F.  Mix all ingredients except kale on a rimmed baking sheet.  Roast in preheated oven for 15 minutes.  Add kale to pan and stir mixture around.  Roast for 10 to 15 minutes more until sweet potatoes are tender and beginning to caramelize.  Stir mixture carefully before serving.

Use mixture to fill buckwheat crepes.  Add pre-roasted chicken or black beans and salsa to the mixture if desired for a different twist.  Enjoy!


Feel free to add left over roasted chicken to the crepe with the sweet potato filling for a more substantial meal.  Yum!


Many thanks for T.R. Crumbley for hosting this month!  You need to check out all the deliciousness on his site No One Likes Crumbley Cookies,  particularly the amazing Gluten Free Brownie Crepes with Strawberry Wine Sauce.  Be sure to stop by and see all the other yummy crepe recipes from the Gluten Free Ratio Rally this month:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

{ 16 comments… read them below or add one }

Caleigh March 7, 2012 at 7:17 am

They are some good-looking crepes! And that filling is lovely, so colourful and I love those flavours.


Jenn March 7, 2012 at 7:51 am

Your crêpes look great and what a fantastic filling! It’s just perfect for Springtime – great job!!


Rachel @ The Crispy Cook March 7, 2012 at 8:28 am

Your crepes look just gorgeous. And your filling sounds so flavorful.


Karen Robertson March 7, 2012 at 9:42 am

This looks like a fantastic dinner–I have a big bag of kale in the frig ready and waiting, gorgeous photo too.


charissa (zest bakery) March 7, 2012 at 10:15 am

I totally agree with you on the ratio. I prefer them less eggy. Otherwise it’s too similar to an omlette! 🙂 Sounds fabulous. Thanks for joining the rally!


Caneel March 7, 2012 at 11:01 am

It looks like your crepes came out delicious – and they look beautiful! I love the deep brown color on them. Your filling sounds amazing. I love kale, mushrooms and sweet potatoes and never would have thought to put all three of those together. Delicious!


Morri March 7, 2012 at 12:07 pm

You had me at kale and sweet potato. 🙂 This looks fantastic, and I too want to look into making crepes from around the world, particularly the Swedish pannkaka.

Anyway, wonderful wonderful job.


Erin Swing March 7, 2012 at 1:11 pm

Welcome! These crepes look perfect! Buckwheat is perfect for the job. Your filling looks so rich and colorful, and loaded w/ lots of nutrition.


~Mrs. R March 7, 2012 at 5:30 pm

Great looking crepes! We love buckhwheat… I’ll have to try your version next time! Oh… and I love, love, love kale. Great filling!


Jonathan March 8, 2012 at 2:29 am

Awesome first Rally post, Angela! Even though I didn’t use buckwheat in my own crepe recipe, it is one of my favorites for gluten-free cooking/baking/eating. Looking forward to future posts from you!


Tara March 8, 2012 at 11:33 am

These look sooo good, Angela! It probably doesn’t help that I’m hungry as I’m reading this, but I am seriously craving your filling now. It’s exactly the kind of breakfast I swoon over. Great job, and welcome to the Rally!


Amy December 26, 2012 at 5:59 pm

I tried these, using an electronic scale. The only weight diff was the 3 eggs were 10g more. I started cooking them and they were really hard to flip, even when they sat for a long time. They didn’t seem to cook inside, even though they were really thin. The only thing I did different was to only let it sit for one hour, while I prepared the filling. I decided to add a little more buckwheat and it made all the difference. Only, I’m not sure how much I added! They flipped much easier and cooked well. I think this particular recipe works better for a savory crepe. It has more of a savory taste (even without the filling). I have another GF crepe recipe that works really well, but this was nice to try something different. Thanks.


rachel January 30, 2013 at 5:58 pm

a bit confused as to the flour ratio/measurements?
Do you mean 3/4 cup total with the rice, tapioca, and starches? the individualized amounts specified add up to more than 3/4 cup?
DYING to make this, but am confusing myself:)


angelaskitchen January 31, 2013 at 4:28 pm

Yep, I meant 3/4 cup total from the gluten free flour blend made from those gf flours and starches. You can make a smaller amount or try a different mix, but that is what I had on hand the day I made that recipe that worked for me. Let me know if you have any more questions. 🙂


anon May 4, 2013 at 9:17 pm

The recipe is exactly the same as David Lebovitz’s – yet no credit is given! He published his recipe in 2007.


angelaskitchen May 4, 2013 at 10:32 pm

Thank you for your comment. I searched and see that you must mean this post: While I agree they are similar in proportions (as are every other crepe recipe out there that works on similar ratios) they are not the same, nor did I “use” his recipe at that time. The wording, etc, ingredients used (the one above uses ALL gluten free and diary free ingredients, while Mr. Lebovitz’s uses butter, whole milk and all-purpose flour) are different. However, there are going to be similarities to his and many other crepe recipes as they are all recipes for crepes. Crepes are traditionally made as a batter. They are made with a certain ratio of ingredients. They rest a few hours to overnight, cooked in a small skillet, Etc. During the process of working on this recipe for the Ratio Rally, we used Michael Ruhlman’s book “Ratio” to work from which was my starting point, which I found too eggy for my liking. I used buckwheat as my base flavor, as it looks like Mr. Lebovitz did (along with many other people, according to a quick search on the internet) because it is a traditional flavor of crepes from France and it is a gluten free flour. I ground my own from buckwheat groats to be sure uncontaminated from gluten sources. However, straight buckwheat flour can be tricky to work with sometimes, hence the need I found for the starches. I also found my youngest would not eat a crepe made with straight buckwheat flour, so reduced it to the highest level she would eat at that time. Buckwheat can be a strong flavor. I added oil (olive) as I had sticking and hoped it would help as it does for pancakes and waffles, and to up the fat of the recipe to a closer one of milk as I could not use dairy milk (which I thought may have been part of the sticking and cracking issue I was having) and because it is in my dad’s and grandma’s German pancakes. Though I may try another fat next time, such as coconut oil (I would reduce the amount to about 2 T, if using coconut instead of olive oil). Thank you for bringing the similarities to my attention, as I take giving credit where it should go very seriously and have had quite a few recipes and photos stolen from this site. However, this recipe started as a base from Michael Rhulman, as I stated in the post. Frankly, the final proportions ended up more in keeping with my dad’s/grandma’s German pancakes than Michael Rhulman’s.

If you would like to further discuss the process of how this recipe came about, I would be happy to do so when you are ready to not hide behind an “anonymous” comment and use your real identity. Thank you.


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