Quick and Easy Savory Buckwheat Crepes with Spinach and Feta Print 1 LikeDislike By Emma Hatcher Here’s a super simple yet delicious, low FODMAP and IBS friendly buckwheat crepe recipe that I love making at home myself and sharing with family and friends. These easy, vegetarian, plant-based, buckwheat crepes are filled with wilted spinach, fresh peppers and crumbled feta.Derived from the seeds of a flowering plant, buckwheat isn’t a grain or a cereal (you may hear it being called a pseudo-cereal but don’t let that scare you!). It’s got a rich, nutty, wholesome flavour and is low FODMAP and fructose friendly which makes it a perfect alternative flour for IBS or allergy sufferers to use in both sweet and savoury recipes.Deliciously thin, full of fiber and slow release energy, these crepes are so easy to make and won’t leave you feeling bloated and nasty. The batter recipe for these low FODMAP buckwheat crepes comes from Hugh Fearnley-Whittingstall incredible ‘River Cottage: Light and Easy’ cookbook and I haven’t messed around with it for the sake of it because it’s just too good as it is.The filling contains spinach which is an absolute superfood that contains lots of dietary fiber and provides you with protein, iron, vitamins and minerals, alongside peppers which too are loaded with vitamins and disease-fighting properties. Top both ingredients with fresh coriander, feta (simply omit or swap if you’re vegan), black pepper and a squeeze of lemon juice and you’ve got yourself a light, fresh filling, full of goodness and low FODMAP ingredients.