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Buckwheat Crepes with Bananas

Serves 2 (8 crepes)


  • 2 eggs
  • 1 1/4 cups rice milk
  • 2/3 cup buckwheat flour
  • 1/3 cup quinoa flour
  • 1 Tbsp canola oil
  • 1/2 tsp salt
  • Vegetable cooking spray, for frying
  • 2 large bananas, sliced
  • Brown rice syrup, to serve


  • Beat eggs in a medium bowl. Add rice milk, buckwheat flour, quinoa flour, canola oil, and salt, and whisk until well combined.
  • Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
  • For first crepe, pour about 1/3 cup of batter into skillet, rotating skillet quickly until bottom is evenly coated. Cook crepe on medium high heat for 1-2 minutes until bubbles appear. Flip over and cook for another 30 to 60 seconds, then remove from skillet.
  • Repeat previous step until batter is gone.
  • Serve crepes with banana slices and brown rice syrup.