I know I have already posted the best ever weekend breakfast, but I’d be lying if I didn’t say this recipe was up there…perhaps even tied for best ever. My hubby and I discovered a fantastic crepe restaurant while he was studying in Gotland, Sweden last year. We drank red wine and pigged out on both savory and sweet buckwheat crepes, then rushed home to discover how we can make them on our own. The rest my visit, we must have made 6 or so batches of gluten free buckwheat crepes, we were obsessed! Crepes for breakfast, lunch, dinner and dessert…these were (and still are) our favorite combos. I hope you enjoy them as much as we do!
Gluten-Free Buckwheat Crepes
- 1 cup gluten-free buckwheat flour (you can grind it fresh in your vitamix with whole buckwheat or just buy ready made buckwheat flour)
- 1/2 teaspoon salt
- 1 1/4 cups dairy free milk substitute (I use whatever is on hand, oat milk, almond milk, coconut milk etc.)
- 3 large eggs
- 4 tablespoons melted butter
- Melt butter in a non-stick ceramic or cast iron pan.
- Mix the rest of the ingredients in the blender, adding butter when melted, leave a little on the pan for the first crepe (you may need a little more to grease the pan later, but I found usually once is enough if you have a good pan).
- Make sure the pan is fairly hot before you pour the first crepe. Usually a medium temp will do.
- Each crepe will use about 1/4 cup of batter. Pour batter onto the hot pan, then pick up the pan and swirl it around, spreading it thin and evenly along the bottom of the pan. Cook each side for about 1 minute, until lightly browned. Transfer to a plate and repeat until you run out of batter. Should make about 8 crepes.
Note: You can freeze extra crepes for up to 2 months in a freezer bag.
Raw Chocolate Banana Breakfast (or Dessert) Crepes
- spread a thin layer of honey & sunflower seed butter (or any nut/seed butter) on to the crepe
- 1/4 chopped raw banana
- 2 tbsp chopped raw walnuts
- a drizzle of simple raw chocolate sauce
- Optional but highly recommended additions
• probiotic organic yogurt – I like sheep yogurt the best (for nutrition and digestion)
• other chopped fresh fruits – apples, pears, strawberries – whatever you have!
• hemp seeds
Simple Raw Chocolate Sauce
- 3 tbsp virgin coconut oil
- 1 tbsp unpasteurized honey
- 2 tbsp raw cacao powder
- Optional – splash of vanilla (or use 1/2 vanilla bean) and sprinkle of sea salt
- melt ingredients together gently (super low temp) in a sauce pan
Poached Egg & Spinach Crepes
I use my leftover crepes for lunch. Simply add savory ingredients this time, these crepes work either way!
- a thin layer of mustard
- 1-2 tbsp salsa (or sub olive oil and apple cider vinegar for a dressing)
- 1/2 cup chopped spinach
- 4 grape tomatoes sliced
- 1/8th avocado sliced
- 1 poached egg (boil hot water, drop eggs into boiling water, cook approx. 4 mins – depending on how hard or runny you like your eggs, remove with a slotted spoon and place on top of spinach)
- top with sea salt, pepper, chili flakes or hot sauce
- optional – 2 small slices herb goat cheese or a sprinkle of nutritional yeast
Bust open your delicious poached egg before wrapping the crepe, then dive in and enjoy immensely!!