Buckwheat Crepes {recipe} – State of Mind

buckwheat crepes with salmon and avocado, brunch

I like how you do Sunday brunch, oh you know, for four hours on a Wednesday afternoon.”
Brunch is not a meal. It’s a state of mind.”


buckwheat crepes

buckwheat crepes batter

Buckwheat Crepes {recipe}

serves 2-4

INGREDIENTS

for the crepes:

1 cup almond milk
4 large eggs
½ cup buckwheat flour
salt to taste
olive oil for cooking

suggested fillings:

savory: smoked salmon, fresh avocado, Greek yogurt, chopped fresh parsley, chives, dill, and/or other herbs, fresh cracked black pepper
sweet: fresh berries, Greek Yogurt, lemon zest, toasted almonds, chopped fresh mint

DIRECTIONS

In a medium bowl, whisk together almond milk and eggs. Add buckwheat flour and whisk until flour is fully incorporated. Add a pinch of salt (a little more if these will be savory). Cover the bowl with plastic wrap and put in refrigerator for a few hours, up to overnight.

To cook, heat 1 teaspoon of olive oil in large frying, sauté, or crepe pan over medium low heat. Re-whisk crepe batter (buckwheat flour may have sunk to the bottom). Swirl the pan to coat the bottom with the oil. Ladle about 2-3 tablespoons of crepe batter into the center of the pan, then swirl the pan again to spread the batter over the bottom of the pan. Cook until almost completely set, about 2 minutes. With a large, wide spatula, flip the crepe over and brown the other side, about 45 seconds to 1 minute. Slide the crepe out of the pan onto a plate. Repeat the process until all the batter is gone.

Fill crepes with smoked salmon and thinly sliced avocado. You can either roll the crepes or fold them into quarters to serve. Top with yogurt, chopped herbs, and freshly cracked black pepper.

buckwheat crepes with salmon and avocado

Afterthoughts

I am obsessed with buckwheat right now. I haven’t done the research myself, but if Drs. Oz, Perricone and Weil say its an outstanding whole food for aging, beauty, and life in general, I’m in.

It feels indulgent to eat crepes, but 100% buckwheat along with almond milk and omega-3 fortified eggs make these pretty much health food in a whore’s outfit. I don’t think I even have to mention the salmon, avocado, and yogurt.

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  • Erika

    And suddenly, my life is explained. “Brunch is a state of mind.” Explains why my mind is always in the state of pancakes. I’ve been looking for more recipes to use up my little bag of buckwheat–thanks for a great one! I’m excited to see whether they’ll even come close to the buckwheat crepes I had in Paris with those perfect, runny eggs…

    • TheDelicious

      Erika – first, apologies that I am responding to you almost a year later (it probably makes sense why, given this post and about a month’s worth of posts prior…) secondly, i have seen those crepes, folded into rectangles wrapped around the sunny egg many times, but only very recently did they finally HIT me, and i was reminded of this… so now I am on a mini-mission to try those buckwheat galettes, as well… :) thanks for the inspiration! ~ Sarah

  • alecrim

    humm…delicioso

  • http://www.ouichefnetwork.com Oui, Chef

    Health food in a whore’s outfit…..you are killing me!

  • http://twitter.com/MsLynnChen Lynn Chen

    stunning! i think the word “buckwheat” is sexy.

  • Tess @ Cake & Vodka

    Oh my, so yummy!

  • http://ginger-snapped.com meg jones wall

    gorgeous photos, as always – and this recipe looks positively delicious.

  • Katy @ KatysKitchen

    beautiful.

  • Rachael {Simply Fresh Cooking}

    I’m madly in love with your gorgeous photography. I’m new here and have been roaming around your site. :)

    Yeah, my hubs is making me a huge Sunday brunch tomorrow (Saturday) for dinner… Loooove it! But now I wish he was making these crepes!!

  • Crepe Recipe

    Thanks for sharing such an delicious Crepe Recipe with us.

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  • http://shikhalamode.com/ Shikha

    Can you come to California so you can show me how to make killer crepes like these? Seriously.

    • Tzimis Maetsos

      next tuesday?

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