New Year's Brunch - Buckwheat Crepes


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Whether you stayed out late last night (like my foreign exchange student,  Mie) or went to sleep at your regular bedtime (like me), New Year's Day is a great day for a special brunch. I've been experimenting with buckwheat crepes and finally came up with a nice presentation (above). I thought I'd share some of my previous attempts.


I assembled the ingredients needed and stirred them up. 


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I heated up some coconut oil and poured the batter for my first one.


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Now it was time to flip it!


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Oops! Fail. It was still tasty though!


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OK. This is not going to be as easy as I thought. I switched to butter and had a little better luck.


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Luckily the third time was a charm! It was time to start the blueberry sauce.


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We assembled a few for our first tasting.


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 YUM!


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Next, we tried a few other ways to enjoy them. We sprinkled mini-chocolate chips on warm crepes, spread it around and rolled them up.


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We buttered them and then sprinkled cinnamon and sugar on top.


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What a great breakfast! Gluten-free, whole grains with fresh blueberries… so healthy! Well, except for all of the sugar and chocolate, but my new year's resolutions don't start until tomorrow!


Speaking of tomorrow, my Twelve Days of Detox E-Quipment Kit will be online for purchase starting tomorrow. I'm definitely ready to kick-start my new year with a detox, and I hope you'll join me! I've packaged the winter detox a little differently this year from last. You'll have everything you need in your kit, including all the handouts, checklists, guides and instructions, a link to a prerecorded webinar where I explain everything, 12 daily readings for education, encouragement and inspiration, and a winter detox cookbook! You can start the detox whenever you want. So, no excuses! 


I plan to blog about my experiences with the detox once I get started, so you can hold me accountable. I'll let you know when I plan to begin.


In the meantime, here's my recipe for buckwheat crepes. I can always eat them during the detox with simple fresh blueberries and no added sugar or syrup. I have a recipe that calls for coconut milk instead of regular milk. I might have to try that!


Buckwheat Crepes (GF) with Blueberry Sauce (and other options)


Sauce:

2 cups blueberries (fresh or frozen)

¼ cup maple syrup

1 t. lemon zest

¼ t. nutmeg

1 t. tapioca starch

 

Combine in a saucepan and cook while you make the crepe batter.  After 10-15 minutes, add tapioca starch to a small amount of the juice in pan, then add that back to the pan. Cook a few more minutes until slightly thickened.

 

Crepes:

1-1/4 cups buckwheat flour

3 eggs

¼ cup oil (I used sunflower)

¾ cup milk

1-1/4 cups water

 

Place flour in a mixing bowl and make a well in center. Add eggs and whisk in. Add oil, milk and water.

 

Heat a small skillet over medium heat and add a little butter. Once it’s hot, add ¼ cup batter and cook about 1 minute. Flip over and cook another 30 seconds.

 

These crepes did not roll very well, so we folded them in half or layered them. We spread some blueberry sauce on a crepe, then placed another one on top. We finally topped with a dollop of blueberry sauce and some maple syrup.

 

VARIATIONS:

Sugar and cinnamon crepes (Bobbi's favorite):

Combine some raw sugar crystals or other natural sugar with cinnamon.

Take a warm crepe and spread with butter. Sprinkle cinnamon sugar on top and fold over.

 

Chocolate crepes (Mie's favorite):

Spring warm crepe with mini chocolate chips. When soft, spread the chocolate, then fold. Sprinkle with powdered sugar if desired.


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™