How is 2017 shaping up for you? Still sticking to those resolutions here at the end of January?
I made a few resolutions myself, which included learning more about nutrition and creating some new healthy eating habits.
This year I’ve been especially interested in new kinds of grains and flours. Lately I’ve really been enjoying the nutty flavor of buckwheat. And despite it’s name, it’s actually gluten-free.
I don’t follow a gluten-free diet, but I do try to monitor how much wheat I’m consuming. It’s shocking how many products contain wheat these days. Another reason to take up cooking & baking at home (wink wink :).
I’m still learning about buckwheat but it seems like a great way to sneak in health benefits in baking, pancakes, or in these crepes.
With Valentine’s Day coming up, I decided on a crepe recipe. Crepes are actually really simple to make. You could surprise your significant other with a tasty breakfast or treat yourself if you’re flying solo for Valentine’s Day.
Another reason why I decided on crepes is because the filling options are endless. I went with yogurt and fruit here but you could make them savory with eggs and bacon or indulgent with Nutella and banana. I wrote a list of filling ideas in the recipe below.
If you make this recipe, take a photo and share it on Instagram. Tag @the_simple_foodie, I’d love to see it!
Gluten-free Buckwheat Crepes
For the crepes:
- 3 eggs
- 1 1/2 c. milk (sub soy or almond milk for dairy free)
- 1 c. buckwheat flour (look for certified gluten-free if gluten sensitive)
- 3 T. butter, melted (sub refined coconut oil or vegan butter for dairy free)
- pinch of salt
Filling & topping ideas: yogurt, fruit, granola, peanut butter, maple syrup, fruit syrup, honey, jam, Nutella, eggs, bacon, sausage, cheese, & veggies
Add all of the crepe ingredients in a blender and blend for about 30 seconds or until the mixture is totally smooth. Let the mixture set at room temperature while you get your fillings ready. Heat a non-stick pan (I recommend a 9″ cast iron.) over medium heat* and spread a small amount of butter (or coconut oil) over the bottom of the pan. Once it’s hot, pour 1/3 cup of butter in the pan and quickly swirl the pan so the batter covers the bottom and forms a circle. Cook for about 30-60 seconds, you may see bubbles (like cooking pancakes). After about a minute, use a spatula to gently loosen the edges and carefully get the spatula under the crepe to flip it. Cook for about 30 seconds on the other side. Repeat this process until all of the batter is cooked.
*As you are cooking the crepes, if you notice the pan is getting too hot you can turn it down a little.
Note: If you don’t use all of the crepe batter, it will keep covered in the fridge over night. Also, cooked crepes keep well when covered overnight in the fridge and are easily reheated the next day.