Buckwheat Crepes

Buckwheat Crepes for Every Meal

It’s no secret I love breakfast. Some days I think I could be happy eating breakfast for every meal.

I’m not the type of girl to wake up early for hair-ironing and makeup-doing.  Those who know me are well-aware of my teeny-tiny makeup and hair product collection. I can count them on my two hands.

Nope, styling & beautifying is just not for me. Sorry world. I set my alarm bright and early for another reason. I absolutely must have time to make a mouthwatering morning meal

I’ve mentioned before why I’m drawn to crepes. With fewer ingredients, they really come together in a snap. Yes, you must cook them one by one. But if you’re like me and have slight pancake-flipping problems, this is a good thing.

Buckwheat crepes freeze well, too. I like to pop them in the microwave for 30 seconds for an easy breakfast

Okay, I guess I don’t get up early every day. But I still need an awesome breakfast

You’ll love the light taste and texture of these buckwheat crepes, caused by mixing brown rice flour with buckwheat flour. I’m a whole grain fanatic and love nutty-tasting pieces of bread, but when it comes to crepes I want light and airy.

Just a pinch of cinnamon lends sweetness to the crepe without adding unnecessary sugar. This means you can go sweet or savory. Almond butter and blanched almonds are divine. Breakfast.

You can also sauté some mushrooms and spinach for a savory crepe. Lunch.

I’ve considered using them as a pizza crust, too. Dinner.

And there you have it. Buckwheat crepes for breakfast, lunch, and dinner.

Read: Best Crepe Pans

Buckwheat Crepes

Prep Time: 5 min

Cook Time: 10 min

Yield: 6 crepes

Ingredients:

  • 1 flax egg (1 TB ground flax + 3 TB water)*
  • ¾ cup light buckwheat flour
  • ¼ cup brown rice flour
  • ¼ tsp cinnamon
  • 1 and ½ cups almond milk*

Directions:

  1. In a small bowl or ramekin, prepare a flax egg. Stir flax with water and set aside to become gelatinous.
  2. In a medium-sized mixing bowl, whisk together buckwheat flour, brown rice flour, and cinnamon. Pour in milk and whisk to combine.
  3. Add some oil to a nonstick skillet (I used grapeseed) and heat to medium-high. Drop batter onto skillet using 1/3 cup measure. Flip when bubbles have formed and the top of the crepe looks smooth and mostly cooked.

*Substitutions: You can likely substitute a regular egg for the flax egg since I adapted this recipe from a previous recipe using eggs. You can definitely substitute your milk of choice for the almond milk.

Related Posts:

1. Lemon Poppyseed Crepes

2. Fluffy Buckwheat Pancakes

3. Apple Pie Buckwheat Pancakes

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