- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 645.5
- Total Fat: 24.2 g
- Cholesterol: 1.2 mg
- Sodium: 386.1 mg
- Total Carbs: 78.3 g
- Dietary Fiber: 12.4 g
- Protein: 32.4 g
Buckwheat and Greek Yogurt CrepesSubmitted by: FRENCHIFAL
IntroductionI first tried out this recipe because I was out of cottage cheese (for cottage cheese pancakes) -- it turned out to be delicious! Enjoy! I first tried out this recipe because I was out of cottage cheese (for cottage cheese pancakes) -- it turned out to be delicious! Enjoy!
1 6-oz container Vanilla Greek Yogurt
1/2 cup egg beaters
1/4 cup buckwheat flour
1-2 pats of butter
OPTIONAL: 1/4 t cinnamon to taste
1 small apple, cored and diced
1/4 cup raisins
1 T olive oil
1 T cinnamon
2/3 T cinnamon and 1 t nutmeg
2. In a blender or food processor, combine buckwheat flour, egg beaters, and about half of the greek yogurt. Blend until fully mixed.
3. Put apples in oven, bake for about 20 minutes (until apples are soft), stirring every 5 minutes to keep the apples baking evenly.
4. Heat butter in a skillet over low-medium heat until butter fully melted and skillet is hot. Pour about 1/4 of the batter onto skillet. Cook for 3-5 minutes, until the bottom of the pancake is golden-brown, then flip and cook for 1-2 minutes. Repeat until batter is gone.
5. Stack pancakes on a plate, spread the rest of the yogurt in between the pancakes, and top with baked apples...and enjoy!
Serving Size: Makes 1 serving of 4-5 pancakes w/ about 1 cup baked apples
Number of Servings: 1
Recipe submitted by SparkPeople user FRENCHIFAL.