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