From the kitchen
Buckwheat Hemp Crepes
Earthy, gluten-free crepes made from buckwheat flour and hemp milk batter, doubling down on rustic, nutty flavor.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 cup Buckwheat Flour
- 2 large Eggs
- 1 1/2 cups Unsweetened Hemp Milk
- 2 tbsp Melted Butter, plus more for the pan
- Pinch of Salt
Method
- Whisk the buckwheat flour, eggs, hemp milk, melted butter, and salt together until smooth. Rest the batter 30 minutes at room temperature.
- Heat a lightly buttered nonstick pan over medium heat.
- Pour in a thin layer of batter, swirling to coat, and cook 1 to 2 minutes per side until lightly golden.
- Repeat with the remaining batter, stacking the finished crepes.
- Fill with your choice of sweet or savory filling and serve warm.
Kitchen note
Buckwheat and hemp milk share a similar earthy register, so this batter reads as intentionally rustic rather than needing correction — don't be tempted to add vanilla or sugar to soften it.
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