Buckwheat Crepes with Ricotta, Berries and Honey

This easy crepe batter can be made the night before for a quick and delicious breakfast or as a special treat/healthy dessert after dinner. The crepes can even be made ahead and separated by sheets of plastic wrap.

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Difficulty

Moderate

Cook Time

<5 Minutes

Cuisine

Mediterranean, French

Prep Time

11-20 Minutes

Servings

Ingredients

1 1/4 cup Buckwheat Flour
10 fl oz water (11/4 cups)
3 medium Eggs
1 tbsp Canola Oil
1 dash Sea Salt
4 cup, thawed Frozen mixed berries , or fresh if available
1/2 cup Ricotta cheese
2 tbsp Honey , local if available
3/4 cup 1% Lowfat Milk

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Nutrition Facts (per serving)

Calories 193 kcal
Total Fat 6.24 g
Saturated Fat 2.200 g
Trans Fat 0.010 g
Sodium 72 mg
Total Carbohydrates 29.38 g
Dietary Fiber 4.2 g
Sugars 11.13 g
Protein 7.43 g
Cholesterol 70 mg
Vitamin A 252 IU
Vitamin C 45.5 mg
Calcium 96 mg
Iron 1.97 mg

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Directions

Mix the eggs, oil, milk, and water in a large bowl.
Add the salt and the buckwheat flour.
Whisk until just incorporated and there are no lumps. Allow to sit for 10 minutes before cooking.
Place a small, nonstick pan over medium heat and spray with cooking spray.
Ladle about 2 oz of crepe batter and swirl around the pan.
Cook 30 seconds and flip onto other side with a rubber spatula, cook another 30 seconds.
Serve with some berries, 1 TBS of ricotta, and lightly drizzle some honey on top,

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