These nutrient-rich crepes combine the earthy flavors of buckwheat with the gentle sweetness of oats for a versatile breakfast or brunch option that's both gluten-free and protein-rich.
Ingredients:
1 cup buckwheat flour
1/2 cup rolled oats, finely ground
2 large eggs
1½ cups almond milk (or oat milk)
1 tablespoon maple syrup (optional)
1 tablespoon melted coconut oil
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Additional coconut oil for cooking
Instructions:
Blend rolled oats in a food processor until they become a fine flour.
In a large bowl, whisk together buckwheat flour and ground oats.
In a separate bowl, beat eggs, then add almond milk, maple syrup, melted coconut oil, and vanilla extract.
Gradually whisk wet ingredients into dry ingredients until you have a smooth batter.
Let batter rest for 30 minutes (this is crucial for tender crepes).
Heat a non-stick pan or crepe pan over medium heat. Lightly brush with coconut oil.
Pour about 1/4 cup batter into the center of the pan, quickly tilting and swirling to spread evenly.
Cook until edges start to lift and top looks set (about 1-2 minutes).
Gently flip and cook other side for 30 seconds.
Serving Suggestions: Sweet Options:
Fresh berries and honey
Sliced bananas with almond butter
Greek yogurt and maple syrup
Stewed apples and cinnamon
Savory Options:
Sautéed mushrooms and spinach
Scrambled eggs with herbs
Avocado and microgreens
Hummus and roasted vegetables
Chef's Tips:
Batter should be the consistency of heavy cream
First crepe is usually a "test crepe"
Keep crepes warm in a low oven while making the batch
Can be made ahead and reheated
Freezes well between layers of parchment paper