Buckwheat Crepes with Blueberry Compote
As I type this, I am on a train to Paris, so I thought what better time to publish a post on crepes?
I’ve always loved the idea of crepes – thin, pastry dough, cooked like pancakes, but eaten as a wrap, with fillings that range from sweet to savory. Not to mention the toppings. The flavor combinations are endless!
The traditional recipe calls for eggs, flour and milk as the main ingredients; sounds simple enough with items almost everyone has on hand. In my kitchen however, I prefer to pack a bit more nutrition, eating gluten-free as much as possible. Enter buckwheat flour, which is actually a seed (not a grain), and comes with a host of benefits, including fiber, protein, vitamins B & C, copper, manganese and iron.
These crepes are made with just three ingredients, with room to add those spices to your heart’s desire. Think vanilla, cinnamon and cardamom for sweet, or garlic powder and onion salt for savory.
My favorite way to enjoy them is plain, with coconut yogurt inside, mixed with vanilla, cinnamon and banana slices. Top with nut butter and blueberry compote, and you have yourself a healthier version of the French favorite!
- 1 cup canned, full-fat coconut milk
- 1/2 cup buckwheat flour
- 1/2 cup tapioca starch
- Coconut oil for greasing the skillet
In a high-speed blender, add coconut milk, buckwheat flour and tapioca starch until batter is formed. Heat coconut oil in skillet over medium heat. Pour batter from blender into thin pancakes; cook until better starts to bubble (could take 4-6 minutes). Flip and cook 3-5 minutes on second side. Transfer to a plate or cutting board to cool. Store in fridge up to 5 days.
- 1/2 cup frozen organic wild blueberries
- 2 tablespoons water
- 1 teaspoon sweetener of choice (optional; I use honey)
Heat blueberries and water in a small saucepan over medium-high heat until a slight boil. Add sweetener if using. Crush with wooden spoon until desired consistency. Pour over crepes as topping.