NomEatNom - Buckwheat Crêpes

Crêpes!!

Just hearing the word makes my heart flutter!

I’ve always enjoyed crêpes, but my deep love for them didn’t begin until almost two years ago when the hubby and I were on our honeymoon. We enjoyed tons of fantastic food, but our favorite culinary experience was at a small crêperie.

It was the real deal.

The chef was from France and each bite was authentically nommy!

Last week, when we found an amazing deal on organic buckwheat flour, I knew that homemade crêpes were in our immediate future.

Now, I just need to get my hands on a crêpe pan! In the meantime, if you are like me and don’t yet have one, a skillet is surprisingly easy to use.

There’s no excuse not to nom these babies up! 🙂

Buckwheat Crêpes

(Makes 8 crêpes)

Ingredients:

2/3 cups Whole Buckwheat Flour
1/3 cup Whole Wheat Pastry Flour
1/2 cup egg whites (or two whole eggs)
1 and 1/4 cups yogurt whey (or milk)
1 T raw honey
Sea salt, according to taste

In a large bowl, combine the flours and stir to mix well. Add the egg whites and mix with a fork.

Slowly stir in the milk.

Add the raw honey and sea salt and beat with a wire whisk until the batter is smooth.

Coat a skillet, or crêpe pan (lucky you!), with nonstick cooking spray or olive oil.

Pour about 1/4 cup of batter into the skillet. Tilt and rotate the skillet to distribute the batter evenly over the bottom of the pan. Cook the crêpe until it is done on the bottom. Gently turn the crêpe over and cook on the other side for a few seconds.

Repeat this process for the remaining batter. Respray the skillet with nonstick cooking spray, or add a little extra olive oil, as needed.

Cover the crêpes with a clean cloth to keep them warm until ready to be filled.

Fill them with whatever your imagination and appetite can dream up!

If you are in the mood for savory crêpes, you may want to try these Beef Burgundy Buckwheat Crêpes. Nom, nom, nom!!