• heljdino-500g

Buckwheat flour

Although the buckwheat is a herbaceous vegetable, because of its nutritive values many call it an alternative grain.
Buckwheat seeds are very rich in nutritive ingredients, high value proteins, antioxidants, micro elements and dietary fibres. It contains 1.5 times more vitamin B than wheat.
It does not contain gluten and it is very suitable for children and people with digestive disorders. Buckwheat flour regulates presence of cholesterol, blood pressure and the level of blood sugar.
An unusual characteristic of ingredient rutin is that it protects from radiation and protects capillaries and blood vessels.
Pancakes, mashes, pie layers and noodles are the most popular from buckwheat flour.

Packaging: 500g.

Measure unit Amount
Energetic value kcal 330
Energetic value kJ 1382
Total proteins g 11,7
Total fat g 2,5
Total carbohydrates g 72
Moisture Content g up to 15%
Level of Acidity g up to 4%
Content of fat g up to 2,5%

The energetic and nutritive values are calculated per 100 g of product.


6 cups milk
3 eggs
3 cups buckwheat flour
2 teaspoons baking powder
1 pinch salt

1. Using a bowl, whick together all of the ingredients until the batter is smooth.
2. While cooking the crepes, stir the batter occassionally to prevent the flour from settling.
3. ladle 1/4 cup batter into a well buttered and pre-heated 9 inch non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go.
4. To use with a warm filling- keep the plate covered with foil and is an oven set to 200°F / 100°C.