Buckwheat Crepes for Every Meal

It’s no secret I love breakfast. Some days I think I could be happy eating breakfast for every meal.

Buckwheat Crepes by Katys Kitchen

I’m not the type of girl to wake up early for hair-ironing and makeup-doing.  Those who know me are well-aware of my teeny-tiny makeup and hair product collection. I can count them on my two hands.

Nope, styling & beautifying is just not for me. Sorry world. I set my alarm bright and early for another reason. I absolutely must have time to make a mouthwatering morning meal :)

Buckwheat Crepes by Katys Kitchen

I’ve mentioned before why I’m drawn to crepes. With less ingredients, they really come together in a snap. Yes, you must cook them one by one. But if you’re like me and have slight pancake-flipping problems, this is a good thing.

Buckwheat crepes freeze well, too. I like to pop them in the microwave for 30 seconds for an easy breakfast

Okay, I guess I don’t get up early every day. But I still need an awesome breakfast ;)

Buckwheat Crepes by Katys Kitchen

You’ll love the light taste and texture of these buckwheat crepes, caused by mixing brown rice flour with buckwheat flour. I’m a whole grain fanatic and love nutty tasting breads, but when it come to crepes I want light and airy.

Just a pinch of cinnamon lends sweetness to the crepe without adding unnecessary sugar. This means you can go sweet or savoury. Almond butter and blanched almonds is divine. Breakfast.

You can also sauté some mushrooms and spinach for a savoury crepe. Lunch.

I’ve considered using them as a pizza crust, too. Dinner.

And there you have it. Buckwheat crepes for breakfast, lunch, and dinner.

Buckwheat Crepes by Katys Kitchen

Buckwheat Crepes

Prep Time: 5 min

Cook Time: 10 min

Yield: 6 crepes

Ingredients:

  • 1 flax egg (1 TB ground flax + 3 TB water)*
  • ¾ cup light buckwheat flour
  • ¼ cup brown rice flour
  • ¼ tsp cinnamon
  • 1 and ½ cups almond milk*

Directions:

  1. In a small bowl or ramekin, prepare flax egg. Stir flax with water and set aside to become gelatinous.
  2. In a medium sized mixing bowl, whisk together buckwheat flour, brown rice flour, and cinnamon. Pour in milk and whisk to combine.
  3. Add some oil to a nonstick skillet (I used grapeseed) and heat to medium-high. Drop batter onto skillet using 1/3 cup measure. Flip when bubbles have formed and the top of the crepe looks smooth and mostly cooked.

*Substitutions: You can likely substitute a regular egg for the flax egg, since I adapted this recipe from a previous recipe using eggs. You can definitely substitute your milk of choice for the almond milk.

Related Posts:

1. Lemon Poppyseed Crepes

2. Fluffy Buckwheat Pancakes

3. Apple Pie Buckwheat Pancakes

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

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10 Comments Buckwheat Crepes for Every Meal

  1. Ari @ Ari's Menu

    Ummmm, are we the same person? I will wake up at the crack of dawn for food and running, but canNOT be bothered to make extra time to do my hair. I can barely handle the 5 minutes it takes to blow dry my bangs, and most days just pin them back. And your love of whole grain breads? Yessss. And these crepes? WANT SO BAD!!

    Reply
    1. Katy @ Katy's Kitchen

      I think so, Ari! I hate doing my hair, and have purposely been air drying it because I just cannot handle blow drying it! However waking up at the crack of dawn for running is starting to slowly pass me by…I start to get distracted by what I want for breakfast. So I run home. Lol!

      Reply
    1. Katy @ Katy's Kitchen

      Totally agree. The nice thing about freezing crepes is that you don’t need to toast them to crisp them up, I usually like mine to stay soft and smooth! :)

      Reply
  2. Beth @ bethcakes

    I am totally a breakfast person and could eat it all day everyday. Love that these freeze well too! While I always leave plenty of time to make breakfast in the morning, I usually only make “fancy” things like this on the weekends, haha. It would be a nice change to have these during the week! :)

    Reply
    1. Katy MacKinnon

      I’ve been lucky with work hours this year that I’ve had more time for longer breakfasts. But freezing is definitely handy for busy mornings!

      Reply

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