Buckwheat Crêpes

Eat these hot for breakfast, filled with sauteed spinach and eggs or topped with yoghurt and fruit. Or fill them with veg and hummus and use them as a...n alternative to shop-bought wraps. They keep well in the fridge for several days, so you can make a batch at the start of the week to use for lunches on the go. Read more Eat these hot for breakfast, filled with sauteed spinach and eggs or topped with yoghurt and fruit. Or fill them with veg and hummus and use them as an alternative to shop-bought wraps. They keep well in the fridge for several days, so you can make a batch at the start of the week to use for lunches on the go.

Prep time

5 minutes

Cook time

10 minutes

FREEZER FRIENDLY

No

SHELF LIFE

3 days

Diet

Vegetarian Pescatarian

Contains

Dairy, Eggs, Grains

NUTRITION PER SERVING (Read more)

118kcal

Calories

5g

Protein

5g

Total Fat

14g

Carbs

2g

Fibre

3g

Sugars

74mg

Calcium

6%

 

1mg

Iron

5%

 

47mg

Magnesium

11%

 

123mg

Phosporus

10%

 

181mg

Potassium

4%

 

112mg

Sodium

5%

 

1mg

Zinc

8%

 

0mg

Copper

10%

 

0mg

Vitamin B1

9%

 

0mg

Vitamin B2

11%

 

1mg

Vitamin B3

7%

 

0mg

Vitamin B6

8%

 

16mcg

Vitamin B9

4%

 

53mcg

Vitamin A

6%

 

0mcg

Vitamin B12

16%

 

0mg

Vitamin C

0%

 

1mcg

Vitamin D

4%

 

0mg

Vitamin E

2%

 

1mcg

Vitamin K

1%

 

Calories: 118kcal; Protein: 5g; Total Fat: 5g; Carbs: 14g; Fibre: 2g; Sugars: 3g; Calcium: 74mg (6%); Iron: 1mg (5%); Magnesium: 47mg (11%); Phosporus: 123mg (10%); Potassium: 181mg (4%); Sodium: 112mg (5%); Zinc: 1mg (8%); Copper: 0mg (10%); Vitamin B1: 0mg (9%); Vitamin B2: 0mg (11%); Vitamin B3: 1mg (7%); Vitamin B6: 0mg (8%); Vitamin B9: 16mcg (4%); Vitamin A: 53mcg (6%); Vitamin B12: 0mcg (16%); Vitamin C: 0mg (0%); Vitamin D: 1mcg (4%); Vitamin E: 0mg (2%); Vitamin K: 1mcg (1%)

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Notes

Allowing the batter to rest for 20 minutes yields a sturdier crepe. If you fry them right away they will be delicate and likely to tear when filled.
An alternative for using egg is to use flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken).