Ingredients
- 1/2 cup flour - I like using the Himalayan Tartary Buckwheat flour but any flour will do
- 2 eggs
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk, coconut milk, or other plant based milk
- 1 tsp extra virgin olive oil
- For the filling, there are options!
- Mushrooms sautéed in butter with garlic powder, with melted provolone cheese and parsley
- or Spinach and feta
- or tomato and pesto
- or Mediterranean vegetables with pesto
- or for a breakfast crepe can do eggs sautéed with greens
- options are limitless!
Instructions
For the crepe
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Combine all ingredients in a nutribullet type blender or other blender and stir slightly to moisten the dry ingredients. Blend thoroughly into a thin, smooth batter.
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Lightly oil a skillet or crêpe pan, pour 1⁄4 cup of the batter in a circular pattern. Tilt the pan to spread the batter evenly into a sheer round, about 10 inches in diameter.
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Griddle over medium-high heat for about 2-6 minutes or until the edges curl up a bit, the top is set (dry), and the bottom is lightly golden-browned. Allow to cool slightly to make it easier for the crepe to slide out of the pan.
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Re-blend the batter briefly before pouring each crêpe.
Be patient! It took me a few wasted crepes to figure out how to get them to set and then how to get them out of the pan. Each time will get easier.
Prepare you filling of choice, pour down center of crepe, fold over sides and enjoy on a bed of greens with a drizzle of thick aged balsamic vinegar.
I have been experimenting with different recipes that use this Himalayan super nutrition buckwheat flour. It is high in nutrients, enhances immune performance, helps fight oxidative stress, and supports a healthy gut and microbiome.