My breakfast for the past 5 days has consisted of a buckwheat crepe with either shaved emmenthal cheese, dark chocolate and banana, or cooked fruit. This is too good not to share.
1/2 cup buckwheat flour
1/4 cup brown rice flour
3 tbs. sorghum flour
1 cup milk of your choice (can be dairy-free)*
pinch sea salt
+2-3 tbs. high heat oil or butter for cooking
To fill your crêpes, may I suggest:
-shredded gruyere swiss cheese (with ham if you’d like!)
-goat cheese, dill, and smoked salmon
-cooked chicken, basil, tomato, a drizzle olive oil, and mustard
Preparation time: 2 minutes
Cooking time: 5-7 minutes
1. Whisk all ingredients in large bowl until smoothly combined.
2. Heat 1 tbs. high heat oil or butter in large skillet over medium-high heat. Drop about 1/2 cup batter onto skillet, cook for 30 seconds, or until center is cooked through enough to congeal with the rest of the crêpe, and flip. Add toppings on the cooked side of the crêpe, cook for another 30 seconds, and flip 1/2 of the crêpe of top of itself. Cook for another 30 seconds, flip, and cook for another 30 seconds. Remove from heat.
3. Repeat with the rest of the batter. (You can cook more than one crêpe at once, obviously. Do as many as your pan can fit and your hands can handle!)
*EGG AND DAIRY BUBBLE: use 1 cup homemade flax seed milk instead of both milk and egg listed in this recipe. (It serves as both a binding agent and an egg, whereas store-bought flax seed milk does not have the same characteristics.)