Chris Buckwheat Strawberry Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2/3 Cups buckwheat flour1/3 Cup of whole wheat flour2 Large eggs1-1/4 Cup 2% milk1 Tbs Honey1/4 tsp Celtic Sea SaltFilling is about 8 large strawberries, blended or processed quickly in a food processor. Remaining 4 strawberries are sliced thin for edible garnish.
serves 4- (3 crepes per serving)
beat eggs for a few moments with a fork, add milk, and combine, slowly pour flour mixture into egg/milk and beat until smooth with a whire whisk. Add honey and salt, whisk some more.
*best if refridgerated overnight, but not necessary.
Heat 8 inch skillet, oil and wipe with paper towel, holding skillet at an angle, pour 1/4 cup of batter into skillet and rotate to coat evenly. Cook until crepe is dry, (lift an edge to check for browning) Flip and cook other side for about 30 seconds.
Fill with a tbs of filling, roll and just lightly dust with powdered sugar, arrange cut strawberries and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRCHRISRR.
beat eggs for a few moments with a fork, add milk, and combine, slowly pour flour mixture into egg/milk and beat until smooth with a whire whisk. Add honey and salt, whisk some more.
*best if refridgerated overnight, but not necessary.
Heat 8 inch skillet, oil and wipe with paper towel, holding skillet at an angle, pour 1/4 cup of batter into skillet and rotate to coat evenly. Cook until crepe is dry, (lift an edge to check for browning) Flip and cook other side for about 30 seconds.
Fill with a tbs of filling, roll and just lightly dust with powdered sugar, arrange cut strawberries and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SIRCHRISRR.
Nutritional Info Amount Per Serving
- Calories: 272.5
- Total Fat: 8.2 g
- Cholesterol: 120.0 mg
- Sodium: 167.2 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 5.3 g
- Protein: 11.1 g
Member Reviews