My crepe obsession continues. This version uses buckwheat flour, but this time, I mixed some whole wheat flour into the batter. The addition of gluten makes the crepe making process a lot easier, so if you’re new to cooking crepes (and not gluten-free), try this version first! The gluten makes the crepes more elastic, and therefore, less likely to break during the flipping process. Same goes for the addition of the egg.
I made a batch of these crepes last night for dinner and transformed the leftovers for an egg breakfast the next morning! I absolutely love when a food plan comes together like that…Friday night dinners are usually a last minute exercise of using whatever food is left from the week. I had some raw apple cider vinaigrette pre-made for the week and a lot of CSA and garden veggies. Whip up some buckwheat crepes, and voila, a delicious healthy brunner (breakfast-lunch-dinner). Yup, this is one of those recipes that can be eaten any time of day – a winner in my book.
Buckwheat is a misnomer as it does not contain wheat (or gluten). Buckwheat is another pseudo-grain and is neither wheat nor a cereal grain (it’s related to rhubarb). However, it is often categorized along with other whole grains. Of all the grains, buckwheat takes the longest to digest, and therefore is the most filling and stabilizing to blood sugar levels. It’s a great plant-based protein source with high proportions of the essential amino acids. It also contains 100% more calcium than other grains and is gluten-free! This is a great option for breakfast porridges, in salads, soups, and baked goods using buckwheat flour!
Buckwheat Crepes
Ingredients
- 1 cup buckwheat flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp sea salt
- 1 egg
- 1 1/4 cups almond milk
- 1 1/3 cup water
- ghee for crepe pan
Instructions
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In a large bowl, whisk together flours and sea salt. Add egg, almond milk and water. Whisk well until thoroughly combined. Allow to sit, ideally for an hour, but I let mine sit for only 10 minutes and all was good.
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Heat crepe pan (or cast iron pan or a flat griddle) over medium-high heat. Add a dab of ghee and tilt pan to spread ghee evenly. Pour the batter and quickly spread the batter evenly across the pan with your nifty wooden crepe spreader (or tilt the pan). After a minute or two (these crepes cook fast!), flip crepe and cook for another 30 seconds or so. Repeat for each crepe.
Garden Salad Buckwheat Crepes
Ingredients
- 4 buckwheat crepes recipe above
- 4 large handfuls your favorite salad greens
- 1 fennel bulb sliced thinly
- 1/2 pint cherry tomatoes halved
- 3 carrots sliced thinly
- 1/2 cup raw unsalted almonds chopped coarsely
dressing:
- 1/4 cup raw apple cider vinegar
- 1-2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- sea salt and pepper to taste
Instructions
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Pile salad ingredients on top of each crepe and drizzle dressing on top.
Breakfast Buckwheat Galettes
Ingredients
- 4 buckwheat crepes recipe above
- 4 small handfuls baby spinach
- 1/3 cup shredded cheddar optional
- 4 eggs
- sea salt and pepper to taste
- ghee for pan
Instructions
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Heat crepe pan or skillet up over medium heat. Add a dab of ghee. Place crepe on pan and allow to heat up for a couple minutes (if using leftover buckwheat crepes from fridge). In the center of the crepe, add cheddar (if using) and baby spinach. Be sure there's an indent in the spinach for the egg; otherwise, the egg falls to the side or off the crepe! Crack an egg in the middle. Season with sea salt and pepper, to taste. Fold each side of the crepe up, making a galette. Allow to cook for a few minutes. Flip galette to finish cooking egg to desired doneness.