I came up with this recipe this morning due to the fact that I have so much apple butter from the big pot I made. I needed some way to use more of it up. I don’t know how to can the apple butter (or any food for that matter), so I have to eat it soon (Although, I’m sure it would freeze just fine).
One of the things I’m being really vigilant about with this new way of eating, is being sure that I don’t waste any food. It seems that most of my life, I’ve had something, somewhere in the fridge that was no longer edible. I hate being wasteful, so I’m having to start coming up with recipes that use up the leftovers from other recipes I’ve done. It’s not a bad thing actually. I’m kinda having fun with it.
I should warn you that this is NOT a quick breakfast. Save this meal for the weekend when you have some time. The crepes take a while to make, but they are really worth it in the end.
If you need a breakfast recipe that takes a little less time, try my recipe for Clean Eating Breakfast Waffles!
YOU MIGHT ALSO ENJOY:
- Clean Eating 2 Ingredient Baked Pancake
- Clean Eating Gingerbread Waffles
- Clean Eating Pumpkin Spice Pancakes
Clean Eating Buckwheat Crepes
(Makes 14 crepes)
- 1 cup buckwheat flour
- 4 cups unsweetened soy milk
- 1 teaspoon vanilla
- 2 egg whites
- 1/4 cup low-fat cottage cheese per crêpe
- 1 tablespoon apple butter per crêpe (recipe here)
- Place you flour in a large mixing bowl.
- Add your milk and egg whites.
- Add the vanilla.
- Mix well.
- Pour the batter on to a hot non-stick pan over medium heat. Keep it thin and on the small side.
- When cooked, put crêpe on a plate, add cottage cheese and apple butter, and roll so sides overlap holding the crêpe together.