Buckwheat Crepes Recipe – Easy Gluten-Free Indian-Style Dosa

Last Updated on 4 months by Neha Deshmukh

Buckwheat Crepes Recipe – Easy Gluten-Free Indian-Style Dosa

Introduction

Oh, crepes! They’re just… magical, aren’t they? So versatile, so light, and so satisfying. I stumbled upon this buckwheat crepe recipe a few years ago, looking for a gluten-free alternative to traditional dosas, and it quickly became a family favorite. It’s a bit of a process, with a little overnight magic involved, but trust me – the result is so worth it. These aren’t your average crepes; they have a lovely nutty flavor and a slightly tangy twist that’s utterly addictive. Let’s get cooking!

Why You’ll Love This Recipe

This buckwheat crepe recipe is a winner for so many reasons. It’s naturally gluten-free, packed with nutrients, and surprisingly easy to adapt to your tastes. Plus, the overnight fermentation creates a wonderfully light and airy texture. It’s a little bit Indian, a little bit French, and a whole lot delicious!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful crepes:

• 1 cup Buckwheat Flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 cup warm Water (around 40-45°C)
• 1 cup warm milk (2%)
• ½ cup Sour Cream (full fat)
• 1 teaspoon salt
• 2 tablespoons ghee/melted butter
• 2 egg yolk
• 2 egg white
• ½ teaspoon sugar (for egg whites)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Buckwheat Flour: A Nutritional Powerhouse

Don’t let the name fool you – buckwheat isn’t actually wheat! It’s a seed, making it naturally gluten-free. It has a lovely earthy flavor and is incredibly good for you, packed with fiber and protein. You can usually find it in health food stores or online.

Yeast & Fermentation: The Key to Lightness

We’re using instant yeast here for convenience. The overnight fermentation is crucial for developing that light, airy texture. Don’t skip it!

Ghee: Traditional Flavor & Texture

Ghee adds a beautiful richness and subtle nutty flavor. If you don’t have ghee, melted butter works just fine. It really does make a difference though!

Sour Cream: Adding Richness and Tang

Full-fat sour cream is best for that lovely tang and creamy texture. You could use Greek yogurt as a substitute, but it won’t be quite as rich.

Regional Variations in Crepe Making

Crepes are loved all over the world! In India, we have dosas and uttapam, which are similar but often made with rice and lentils. This recipe takes inspiration from those flavors, using buckwheat for a unique twist. In France, crepes are a staple, enjoyed sweet or savory.

Step-By-Step Instructions

Alright, let’s get down to business!

Day 1: In a sealed container, mix together the buckwheat flour, yeast, sugar, and warm water. Give it a good stir, making sure everything is combined. Seal it up and pop it in the fridge overnight. This is where the magic happens!

Day 2: Warm the milk slightly. In a separate bowl, mix the warm milk with the sour cream, salt, and 1 tablespoon of ghee. Set this aside.

Let the refrigerated dough sit at room temperature for about an hour. This helps it wake up and become nice and bubbly.

While the dough rests, beat the egg whites with ½ teaspoon of sugar until stiff peaks form. This is important for creating a light and fluffy crepe.

Combine the dough with the egg yolks and the milk-sour cream mixture. Mix well until everything is nicely incorporated.

Gently fold the whipped egg whites into the batter. Be gentle! We want to keep all that airiness.

Heat a skillet (non-stick is best!) over medium heat. Brush it lightly with ghee. Pour about ¼ cup of batter onto the hot skillet, swirling it quickly to form a thin crepe.

Cook for about 1 minute per side, or until golden-brown spots appear. Flip carefully!

Serve immediately with your favorite toppings.

Expert Tips

Achieving the Perfect Crepe Consistency

The batter should be smooth and pourable, like a thin pancake batter. If it’s too thick, add a splash of milk. If it’s too thin, add a tablespoon of buckwheat flour.

Troubleshooting Sticky Crepes

A well-seasoned, non-stick skillet is your best friend here. Make sure the pan is hot enough before adding the batter, and use enough ghee to prevent sticking.

The Importance of Resting the Dough

Don’t rush the fermentation process! The overnight rest allows the yeast to work its magic, creating a light and flavorful crepe.

Working with Egg Whites for Volume

Stiff peaks are key! Make sure your egg whites are beaten until they hold their shape. Gently folding them into the batter preserves the airiness.

Variations

Vegan Buckwheat Crepes

Substitute the milk with plant-based milk (almond, soy, or oat work well) and replace the egg yolks and whites with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use vegan sour cream.

Gluten-Free Adaptations (Ensuring Purity)

Double-check that your buckwheat flour is certified gluten-free if you have a severe allergy.

Spice Level: Savory Buckwheat Crepes

Add a pinch of turmeric, cumin, or chili powder to the batter for a savory kick. My friend, Priya, loves adding a little asafoetida (hing) for a truly authentic Indian flavor.

Festival Adaptations: Incorporating Seasonal Fruits

During mango season, I love adding a little mango puree to the batter. In the fall, diced apples and cinnamon are a delicious addition.

Serving Suggestions

Sweet Options: Maple Syrup, Fruits, and Whipped Cream

Classic for a reason! A drizzle of maple syrup, a handful of fresh berries, or a dollop of whipped cream are all perfect pairings.

Savory Options: Curries, Chutneys, and Spiced Vegetables

These crepes are fantastic with a side of your favorite Indian curry, a tangy chutney, or some spiced sautéed vegetables.

Pairing with Indian Beverages

A warm cup of masala chai or a refreshing glass of lassi complements these crepes beautifully.

Storage Instructions

Storing Leftover Crepes

Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Buckwheat Crepes for Later

To freeze, stack the crepes with parchment paper between each one to prevent sticking. Store in a freezer-safe bag for up to 2 months.

Reheating Instructions

Reheat crepes in a skillet over medium heat, or in the microwave for a few seconds.

FAQs

What is buckwheat flour and does it taste like wheat?

Buckwheat flour is made from a seed, not wheat, so it’s gluten-free! It has a slightly nutty and earthy flavor, quite different from wheat flour.

Can I use a different type of yeast for this recipe?

You can, but instant yeast is the most convenient. If using active dry yeast, you’ll need to activate it in warm water with a little sugar before adding it to the flour.

Can I make this batter ahead of time and store it for longer?

You can store the batter in the fridge for up to 24 hours, but the fermentation process will continue, so the flavor might become more tangy.

What can I substitute for ghee if I don’t have any?

Melted butter or a neutral-flavored oil (like canola or sunflower oil) will work just fine.

How do I prevent the crepes from sticking to the pan?

Make sure your pan is hot enough and well-greased with ghee or butter. A good non-stick skillet is also essential.

Is buckwheat flour a good option for people with gluten sensitivities?

Yes! Buckwheat flour is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just be sure to check the packaging to ensure it’s certified gluten-free if you have a severe allergy.