Buckwheat Crepes | Kuttu Dosa | French Crepes

Buckwheat crepes served in a round plate.

Buckwheat Crepes | Kuttu Dosa | French Crepes

These buckwheat crepes are not just nutritious but also very delicious. Also known as Kuttu dosa, or French crepes, they are made using buckwheat groats. These quick and easy savory crepes are vegan, gluten-free, flour-free, soy-free and nut-free. The crepe batter doesn't require any fermentation and can be made in 45 minutes.

Course Breakfast, light meal, Snack

Cuisine European, French, Indian

Prep Time 5

Cook Time 10

Soaking time 30

Total Time 45

Servings crepes

Calories 53.89kcal

Author Priya Lakshminarayan

Equipment

Tawa skillet or crepe pan

Ingredients

1 cup buckwheat groats
1 teaspoon amchur powder optional
1 teaspoon cumin seeds
3 green chillies
1 inch ginger
salt
2.5 cups water
¼ cup chopped cilantro
Vegan ghee for cooking

Instructions

Rinse the buckwheat groats under running water. Then soak them in water for 30 minutes. Soaking them helps break down the phytic acid content, making it more digestible and its minerals more bioavailable. You can also soak it overnight.
Drain and transfer to a blender.
Add green chillies, and ginger. Grind it to a smooth batter by adding one cup of water.
Transfer to a bowl.
Add finely chopped cilantro, cumin seeds, amchur powder and salt. Mix.
Adjust the batter consistency by adding 1.5 cups water. It should be thin flowing batter. French Buckwheat crepes batter is ready.
Heat a tawa on medium heat and pour a ladle full of batter from a height. Pour the batter in such a way that it forms a thin round crepe. Drizzle ghee and cook for a couple of minutes on medium flame.
When holes begin to form on the kuttu dosa, carefully flip and cook the other side similarly. Chef tip - Every time before pouring the batter, give it a stir because the flour tends to settle at the bottom of the bowl. Prepare as many as you need and store the remaining batter.

Notes

The consistency of the batter should be very thin similar to Rava Dosa. If you want, let the crepe batter rest at least 1 hour to let the flour hydrate. When making the crepes, ensure the skillet is not very hot. If you sprinkle water on the tawa, it should form droplets. Use a ¼ or ½ cup measurement to pour the batter on the tawa. Reduce the flame to medium and then pour the batter from a height (5-6 inches). It will begin to form a lacy pattern.

The longer you cook each side, the crisper the buckwheat dosa will be. Keep the flame on medium to prevent the dosa from burning. When the crepes are still hot, sprinkle some dairy-free cheese on top for that extra flavor. Making these nutty buckwheat crepes require little bit of practice but don't lose hope. The first few ones are test ones. If you want, you can also temper the batter like we do when making Onion Rava Dosa. If you make thick batter using these ingredients, then you can make buckwheat pancakes.

Nutrition