Just because we are all stuck indoors for the majority of the day, doesn’t mean weekends can’t be special! This weekend we whipped up some buckwheat crepes (mostly because I’m trying to save all my all purpose and whole wheat flour, since it is almost impossible to find it in the stores right now…).
I really wanted to write down a crepe recipe, because every time we make crepes, I go around skowering the internet trying to find one. And that just takes time. Also, crepes are one of my fave breakfasts because it’s one of the few things J will make for me :). I even bought him a fancy crepe pan for Christmas (really the gift was for me).
These crepes have a slight nutty flavour from the buckwheat, but it is not overpowering. Mixed with cinnamon, they have a delicious aroma while cooking.
Try them for your next weekend (or weekday) breakfast!
Buckwheat Cinnamon CrepesPrint Recipe
- 1 1/2 cups milk (or light canned coconut milk)
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat pastry flour (or all purpose)
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil (or non-stick cooking spray)
- Suggested Toppings:
- Maple syrup
- Plain Greek yogurt
In a blender, combine the milk, flour, butter, cinnamon, egg, and vanilla. Blend until smooth. It will be quite liquid.
Heat a crepe pan or non-stick skillet over medium heat. Brush with melted butter or spray with non-stick cooking spray.
Use a 1/4 cup measuring cup to scoop batter into the pan in the middle. Lift pan and swirl the batter around the pan to make a thin layer.
Cook until the crepe begins to solidify. The bottom should be light golden.
Use a spatula to carefully flip the crepe over and cook briefly (about 30 seconds).
Transfer crepe to a plate. You can keep finished crepes in an oven set to 200 degrees F to keep warm.
Repeat with remaining batter.
Serve crepes with your favourite toppings!