Breakfast Treat.

I was always intimidated by crepes. I thought they would be really finicky, or otherwise difficult to make. It turns out I was wrong, they’re actually not that difficult.

I was also intimidated by the thought of cooking crepes in a cast iron skillet. Again, I was wrong: the crepes didn’t stick at all. I did use a little bit of coconut oil, but not every time, just after every two or three crepes.IMG_0871

I have to say, I waited too long to try making crepes. They are so good! I’m really glad I found this recipe in the Natural Grocers paper they give out at the checkout. I did modify it because I’m not a fan of protein powder.

I know this is said a lot, but just in case you’re not sure: buckwheat is gluten free.

Buckwheat Blueberry Crepes

  • Servings: 6 (12 crepes)
  • Difficulty: medium
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1 cup buckwheat flour
1 tablespoon sucanat
1/4 teaspoon salt
3 eggs
3/4 cup unsweetened almond milk (or other dairy free milk)
3/4 cup water
1/4 cup melted coconut oil, plus additional for skillet

  1. Combine dry ingredients.
  2. Combine wet ingredients.
  3. Add the wet ingredients to the dry ingredients and mix until well combined.
  4. Warm a small amount of oil in a 10″ cast iron skillet on medium-low heat. Add about 1/3 cup of crepe batter, tilting skillet so that the bottom is evenly coated. Cook until the crepe releases from the pan, about 1 minute. Flip and cook an additional 30 seconds.
  5. Place the crepe onto a plate while making another.
  6. Fill the crepes with desired fillings.

Blueberry “Sauce”
Enough to fill and top 3 crepes

1 small bag frozen blueberries

  1. Place frozen blueberries in a small pan and heat on medium heat until the liquid begins to bubble. Turn heat to low and let sit while cooking crepes.

Custard Filling
Makes enough to fill 12 crepes

3 egg yolks
3 cups non dairy milk of choice (or a mix of two milks)
1/4 cup sucanat
1/3 cup nonGMO cornstarch
1/4 tsp salt
3/4 tsp vanilla

  1. Place a glass storage container into a bath of ice water. Do not submerge, the idea is to have the glass be cold when the custard is poured in.
  2. Mix egg yolks and milk.
  3. Mix sugar, starch and salt in a medium saucepan. Gradually whisk in the milk mixture to make a smooth paste, then mix in the remaining milk mixture.
  4. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20-25 minutes. Boil and stir for 1 minute. Remove from heat.
  5. Pour into the glass storage container, stirring occasionally. Stir in vanilla. Put the lid onto the container and place in the fridge and chill for at least 1 hour.

Note: I make the custard the night before to make things a bit easier.