Buckwheat Crepes With Walnuts & Fresh Berries

Buckwheat Crepes with Walnuts & Fresh Berries

Buckwheat Crepes with Walnuts & Fresh Berries


These hearty, yet light and crispy crepes are one of my favorite breakfast items.  They only take about 10 minutes to prepare, and will give you energy all morning (Plus they are loaded with fiber too!).  I usually serve them open-faced, since they are thicker than regular crepes, and the presentation is nicer.



1/2 cup buckwheat flour

1/4 cup brown rice flour

1/4 tsp salt

1 large egg

3/4 cup rice or soy milk

1 tsp agave nectar (plus more for drizzling)

2 T canola oil

Mixed berries

Chopped walnuts and/or pecans


Preheat a large frying pan.  Whisk together flours and salt.  Add egg and beat, then stir in rice/soy milk and agave nectar, mixing ingredients together.  Heat oil in preheated pan.  When pan and oil are very hot (shimmering), pour half the mixture into the pan.  Fry until bubbles start to form on the surface of the crepe, then flip and cook the other side for 1-2 minutes; remove from pan.  Add more oil to the pan if necessary and pour in the remaining batter; repeat.  Top crepes with mixed berries and chopped nuts, drizzle with agave nectar, and serve.



Serves 2

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