SUPERFOOD // BUCKWHEAT:

Buckwheat, a non-gluten whole grain, promotes cardiovascular health by improving blood flow to the organ systems, including the brain.

Buckwheat Crepes

Buckwheat Crepes

Ingredients

  • 4 eggs
  • 3/4 cup of fortified, non-dairy milk
  • 1/4 tsp salt
  • 3/4 cup of 1/2 blended buckwheat flour and all purpose flour
  • 1/2 tbsp granulated sugar
  • 1/4 tsp dry herb – savoury: rosemary, thyme; sweet: basil

Instructions

  1. 1 Combine all ingredients in a blender and blend on high speed until fully combined. Make sure you stir the batter, not blend, once ready to start cooking and remove as much ā€˜foam’ from the top of the batter as possible prior to cooking. Let batter rest for 10 minutes.
  2. 2 Turn the stove on medium to high; use a non-stick pan for best results.
  3. 3 With a ladle pour the batter onto the pan similar to how you would pour out a pancake, lightly coat the entire pan. Make sure you cover the entire pan to create a consistently dense crepe.
  4. 4 Keep the pan on the heat until there is no liquid on the top of the crepe and you are able to pull the sides up from the pan with a spatula. Flip.
  5. 5 Cook on both sides until complete (about 2 minutes each), put aside and start prepping the insides.
  6. 6 Fill with your favourite sweet (dessert) or savoury (dinner) fillings. Our favourites would include antioxidant rich berries with dark chocolate; or a vitamin packed citrus and spinach salad.
  7. 7 Makes four six inch crepes.

Notes

Tips:
On your first try, the first crepe may not work out. Take your time learning how the batter works by making smaller sized crepes to start.
Substitutions:
For sweet crepes, substitute unsweetened non-dairy milk for sweet coconut or vanilla almond milk. For savoury crepes, try adding rosemary, thyme, basil or your favourite garden herb.
Pairings:
Mango, Avocado and JalapeƱo Sprouts Salad
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