Buckwheat Crepes

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

Overview Ingredients Method

Prep time

5 minutes

Cook time

10 minutes

FREEZER FRIENDLY

SHELF LIFE

3 days

Diet

Vegetarian

Contains

Dairy, Eggs, Grains

NUTRITION PER SERVING (Read more)

121kcal

Calories

Protein

Total Fat

14g

Carbs

Fibre

Sugars

Calories: 121kcal; Protein: 5g; Total Fat: 6g; Carbs: 14g; Fibre: 2g; Sugars: 3g; Calcium: 75mg (6%); Iron: 1mg (5%); Magnesium: 48mg (11%); Phosporus: 127mg (10%); Potassium: 184mg (4%); Sodium: 114mg (5%); Zinc: 1mg (8%); Copper: 0mg (10%); Vitamin B1: 0mg (9%); Vitamin B2: 0mg (12%); Vitamin B3: 1mg (7%); Vitamin B6: 0mg (8%); Vitamin B9: 17mcg (4%); Vitamin A: 57mcg (6%); Vitamin B12: 0mcg (16%); Vitamin C: 0mg (0%); Vitamin D: 1mcg (4%); Vitamin E: 0mg (2%); Vitamin K: 2mcg (1%)

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).

Diet

Vegetarian

Contains

Dairy, Eggs, Grains

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Recipe categories: Batch Cook, Brunch, Fewer than 10 Ingredients, Glorious Grains, Pancakes, Quick

Buckwheat Crepes

Notes

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