Buckwheat Crepes

Buckwheat Crepes is a Mediterranean breakfast. For 92 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 14g of fat, and a total of 374 calories. This recipe serves 1. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Foodista. 1 person found this recipe to be tasty and satisfying. Head to the store and pick up honey, cinnamon, salt, and a few other things to make it today. From preparation to the plate, this recipe takes r

Instructions

1. 1

   Combine kefir (or other), oil and grain in the blender. Blend for about 3 minutes on high or just 30 seconds if using flour. Cover blender and let batter stand overnight at room temp to break down the phytates. After soaking, add egg, salt, honey & cinnamon (if making sweet style). Blend till well mixed.

2. 2

   Rub your cast iron pan with oil and get it nicely hot, but not smokey. Have a napkin ready for rubbing more in between crepes.

3. 3

   Pour about 1/4 cup of batter into the hot pan and quickly tilt the pan to spread the batter evenly to the edges.

4. 4

   Mix your batter each time before making each new crepe. Cook till edges are browned and loosen along the edges with a thin table knife or spatula. Turn over crepe and cook for about 30 seconds. Turn over onto a plate and keep it warm with a light towel covering it. Rub more oil on pan and continue till batter is used up.

5. 5

   Top with Creamy Honey Cheese, your choice of fruit and syrup. For the blackberry syrup... I cooked the berries with a little water till they were mush, added arrowroot powder and boiled it gently till it thicken. Then I added honey and pour the mixture in my blender. Gave it a whirl till smooth and poured into a jar to serve. Simple, tart and sweet!

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