This delicious, weekend-morning-breakfast kind of recipe was inspired by a talented food blogger, Tiffany of The Gracious Pantry (http://www.thegraciouspantry.com/clean-eating-buckwheat-crepes/). This is a slightly modified recipe for size and taste, but the notion to use buckwheat flour came from her. And what a great, tasty idea--the buckwheat flour not only makes for deliciously different, slightly nutty and hardier crepes, but they are also gluten free and more heart-healthy than crepes made with all-purpose flour.
Just about any fruit can be used to stuff the crepes and to accompany the blueberry sauce, such as strawberries, which are in season right now and can be found everywhere. Buckwheat flour can be found at most grocery stores, but you might to have to look in the organic or whole foods section.
Blueberry and Banana Stuffed Buckwheat Crepes
- 1/2 cup buckwheat flour
- 2 cups milk (you can also soy milk)
- 1 eggs
- 1 tsp. vanilla, sugar, or even honey (to sweeten the crepes as desired)
- 1/2 cup blueberries
- 1 medium sized banana
- 2 tbsp. blueberry sauce per crepe (recipe follows)
Whisk egg with a fork in a small bowl first, then in a large bowl, mix together flour, milk, and eggs. Add sugar, vanilla, or other sweetener. Heat a non-stick skillet (8 inch pans work really well) to medium, then pour in batter thin and evenly. These will usually cook quickly, 1-2 minutes per side, until they have the nice, firm edges and are cooked through. Spread the blueberry sauce over one half of the crepe, pile up fresh blueberries and bananas, and fold. Enjoy!
Fresh Blueberry Sauce
- 1 cup blueberries
- 3 tbsp. sugar
- 1 cup liquid (use water, orange juice, a splash of lemon juice, etc.)
In a pot over medium, combine the ingredients and stir gently. Bring to a boil and let it cook for about 5 minutes, until the sauce gets syrupy.