I would like to share this recipe by Jenee from the blog, jcooksglutenfree. Her recipe makes about 9 small crepes and has yogurt and fresh fruits fillings topped with chocolate syrup. Yummy! I have not tried crepes with yogurt before. This sounds delicious! I hope to make them for breakfast one of these days 🙂
Here’s a video tutorial i came across on YouTube about making buckwheat crêpes. It’s a very simple recipe to follow. Here’s the link to the recipe at the blog, La Fuji Mama.
In France, buckwheat flour is called sarassin or blé noir and is used to make savory crêpes (thin pancakes). Blé noir literally means “black wheat” which in English is called “Buckwheat”. Buckwheat crêpes are often called galettes (or galettes bretonnes).
I would like to share with you guys another buckwheat recipe from www.bojongourmet.com. Blintz (or Blintze) is a thin pancake folded around a filling, it could be cheese or fruits, and sautéed or baked. In her recipe, a thin crepe is wrapped with cheese filling and then fried in butter. Its gluten-free too. Lastly top it with strawberries and sour cream if you like. She has a couple of buckwheat recipes that i find to be very mouth-watering 🙂 so check out her blog.
Buckwheat crepes with chocolate! What a wonderful idea. To get the chocolate flavor, cocoa power was added into the batter mix. This recipe is vegan & gluten-free and only uses buckwheat flour. I have noticed other buckwheat crêpe recipes that also uses other types of flours. The crepes are served with date-sweetened chocolate sauce. The recipe for the sauce is included in her blog too so check it out! To top it off, add some fresh fruits of your choice. Perfect for breakfast don’t you think? 😉
A recipe from helynshealthykitchen.blogspot.sg
Buckwheat is an excellent source of fiber, magnesium, copper, manganese and comes with many added health benefits. It may also help people with diabetes. What’s more its gluten free. Here are 14 recipes that shows how you can use buckwheat in your cooking including pancakes, crepes, noodles and porridge!
via Babble Food