We had crepes filled with ice cream for brunch today - a new comfort food for sure. I'd never made them before but had watched the crepe maker at The Breizh Cafe. Mine were not nearly as pretty as what we had there. It didn't matter a bit - they were eaten too quickly to really notice. We were together and I cherished our time.
I used Arrowhead Mills Buckwheat Flour and adapted the recipe on the back of the package. Buckwheat flour, despite "wheat" in the name is actually gluten free. The recipe, though, called for whole wheat flour and I decided to sub Pamela's Baking & Pancake Mix rather than another single gluten free flour. Because they were going to be dessert crepes I used Vanilla Coconut Milk.
2/3 Cup Buckwheat Flour
1/2 Cup Pamela's Baking & Pancake Mix
1 Tablespoon Honey
1 1/4 Cup Vanilla Coconut Milk.
1/4 Cup Butter, melted
Whisk everything but the butter together in a large bowl.
I used a large flat cast iron pan heated to medium hot and spread or pour a bit of melted butter on the pan between each crepe.
Using about 1/2 cup of batter for each crepe, pour into center of pan. I spread the batter thinly out from the center with this tool until it was as thin as possible. None were pretty, not one was perfectly round but it doesn't matter. Just like a regular pancake, when the surface loses its shine and starts to bubble it is ready to flip. Give it just another couple of minutes and stack them on a plate and covered with a clean kitchen towel to keep them warm as you finish.
Fill them with ice cream and drizzle with honey, fold and enjoy.