These buckwheat crepes are a hearty, delicious and healthy start to your morning!
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 Breakfast Waffles!
WHAT IS BUCKWHEAT?
Buckwheat is a grain-like seed. Buckwheat is not related to wheat at all, I promise!
IS BUCKWHEAT GLUTEN FREE?
Yes it is!! As with most products, you want to be sure it isn’t processed in a plant that processes gluten-filled products, but buckwheat is definitely gluten free!
BENEFITS OF BUCKWHEAT
Buckwheat will give you a good dose of fiber and minerals. It’s not particularly high in vitamins, but the minerals are definitely there. It also contains Quercetin which has been said to be great for helping to fight cancer. (source)
HEALTHY BREAKFAST IDEAS
BUCKWHEAT CREPES RECIPE:
- 1 cup buckwheat flour
- 4 cups unsweetened soy milk (or unsweetened almond milk)
- 1 tsp. pure vanilla extract
- 2 large egg whites
- 3 1/2 cups cottage cheese (1/4 cup per crepe)
- 14 tbsp. apple butter (1 tbsp. per crepe - see recipe link above)
Place you flour in a large mixing bowl.
Add your milk and egg whites.
Add the vanilla.
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.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.