Crepes are an excellent, light breakfast that’s quick and easy. Buckwheat has a beautiful purple color and a nutty flavor that balances the sweet vanilla cream and fruit.
On the Ingredients
- Buckwheat is a type of pseudocereal that has been cultivated since the 6th millennium BCE. It is not a cereal grain or grass; rather, it’s related to sorrel, knotweed, and rhubarb. The grain-like seeds of this flowering plant are used to make the flour. Buckwheat flour is naturally gluten-free and has a strong nutty flavor and purple color. Buckwheat is considered more nutritionally valuable than many other grains. It also is a low or medium on the glycemic index. (Read more about buckwheat.)
Buckwheat Crepes with Fruit and Vanilla Cream
Servings
10
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesCrepes are an excellent, light breakfast that’s quick and easy. Buckwheat has a beautiful purple color and a nutty flavor that balances the sweet vanilla cream and fruit.
Ingredients
- Crepe Ingredients
1 cup buckwheat flour
3/4 tsp salt
2 large eggs
1 cup milk
1 tbsp butter (melted)
1/3 cup water
- Vanilla Cream Ingredients
6 oz cream cheese (room temp)
1 tbsp sour cream (room temp)
1 1/4 cup heavy cream (room temp)
1/4 cup monkfruit sweetener (keto) or sugar
2 tsp vanilla
a selection of sliced fresh fruit
Directions
- Start with the vanilla cream. Make sure your cream cheese, sour cream, and heavy cream are all room temperature. It’s much easier to get a smooth filing if both are. In fact, if you have a microwave, warming the cream cheese and sour cream for 10 seconds would be a good idea.
- Beat your heavy cream until you have soft whipped cream in a clean bowl. Add in your sugar (or monkfruit sweetener) and vanilla extract. Add the cream cheese and sour cream in a few batches, beating for a few seconds between.
- Once it’s all combined into a smooth mixture, put it in the refrigerator while you make the crepes.
- Mix together all the crepe ingredients in a blender until you have a nice, smooth batter.
- Heat a nonstick or stainless steel pan over a medium-high flame. Lightly grease the pan with butter or oil, then label in enough batter to make a thin crepe, tilting the pan in a swirling motion to coat the pan.
- Cook the crepe for 1-2 minutes, then carefully flip it over to cook for another 1-2 minutes. Transfer the crepe to a plate and cover with a towel while you repeat the process, adding each crepe to the stack.
- Serve with sliced fresh fruit and vanilla cream.
