Buckwheat crepes filled with hazelnuts and pears – gluten-free

Time

42 min

SErves

2

Calories

885 kcal

Carbs

104g

Protein

8g

Fat

46g

Ingredients

For the buckwheat crepes

  • 150 g buckwheat flour
  • 350 ml of water
  • 2 – 3 tbsp peanut oil, heat-resistant
  • ½ teaspoon xylitol (sugar substitute)
  • 1 pinch of crystal salt

For the filling

  • 1 pear
  • 80 g hazelnut butter
  • 40 g dates, pitted
  • 10 g cocoa powder
  • 4 tbsp soy cream
  • 3 tbsp yacon syrup

Instructions

You’ll love these gluten-free crêpes, even if you don’t have to be gluten free. The pear, date and hazelnut butter filling is so delicious that you can hardly get enough of it.

Step 1

For the crêpes batter, put the buckwheat flour with xylitol, salt and water in a bowl and stir vigorously with a whisk. Then let it sit for 10 minutes.

Step 2

In the meantime, use a hand blender to puree all the ingredients for the filling – except for the pear – to a creamy mass and set aside.

Step 3

Quarter the pear, remove the core and cut into thin slices.

Step 4

Then heat a coated pan and brush with a little peanut oil (or coconut oil). Put in a ladle of dough, distribute evenly in the pan and bake for 1 – 2 minutes on each side.

Step 5

Place the crepe on a plate, spread 2 tablespoons of the filling, cover with a few pear slices and fold in the middle.

Step 6

Brush the pan again with a little peanut oil, fry one crepe after the other, and continue as described above.

Step 7

Divide the buckwheat crepes between two plates and share the joy. Or eat them all yourself 🙂

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