Sweet Buckwheat Crepes

Makes about 18 crepes

Sweet Buckwheat Crepes

The filling options for these sweet crepes are endless, from sliced fruit to melted chocolate to sweetened chestnuts and beyond. Keep things kid-friendly with a simple drizzle of maple syrup. Or marinate a handful of fresh or frozen berries in 1/4 cup (60 mL) rum or sweet local liqueur for at least 30 minutes before serving. For a luxurious French variation, flambé a pan of folded, buttered crepes with a splash of cognac—the liqueur of choice for traditional Crepes Suzette.

If using eggs, use just 1 1/4 cups (310 mL) milk. If using ground chia or flaxseed, use full 1 1/2 cups (350 mL).
Batch cooking

Double the recipe and freeze leftovers
between layers of parchment paper for the
next time you feel like crepes but don’t feel
like making them from scratch.

Skillet skill

The pan needs to be hot enough and the batter thin enough to create air bubbles on impact or crepes won’t cook through properly. There’s no need to regrease the skillet after each crepe, unless crepes are sticking to the pan.

 

Each serving contains: 46 calories; 1 g protein; 1 g total fat
(0 g sat. fat, 0 g trans fat); 8 g total carbohydrates
(3 g sugars, 1 g fibre); 78 mg sodium

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