Savory Buckwheat Crepes
Servings: 6 people
Calories: 386kcal
Ingredients
- 8 eggs
- 2 cups milk
- ¼ cup butter
- 1 cup buckwheat flour
- 1 cup all purpose flour
- 3 Tablespoons honey
Optional Egg wash
- 1 egg
- 1 Tablespoon water
Our summer go-to toppings:
- Basil Pesto
- Preserved lemons chopped
- Cooked chicken smoked or canned
- Quartered cherry tomatoes
- Cheese we like feta for this
- Greens almost anything works here like spinach, kale, arugula
Instructions
- Place all crepe ingredients in a blender. Blend until smooth. Let rest for 20 minutes. Pour onto hot crepe maker (or any wide nonstick pan will work) and cook until lightly brown on both sides.
- After cooking all the individual crepes, make the egg wash. Whisk together egg and water.
- Then place a cooked crepe back on the pan and turn on the heat. Brush on the egg wash over the surface of the crepe. The egg wash fills in any small holes that may have formed during the first cook.
- Then add toppings, I added toppings all over for photo and video purposes, but loading it all on one side actually works best. Let it all sit until cheese has melted or until ingredients are warm.
- Fold in half, then into thirds. Enjoy!
Notes
Notes: You can definitely adapt this recipe to dietary needs. I use non-dairy milk (almond usually) and often sub coconut oil in for the butter.
Nutrition
Calories: 386kcal | Carbohydrates: 43g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 276mg | Sodium: 189mg | Potassium: 359mg | Fiber: 3g | Sugar: 13g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 3mg
