"I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It's my go-to breakfast."
- Taylor Swift
(I sure hope Taylor Swift's Ham and eggs were pasture raised)
I've grown up with this crepe recipe. In fact it's probably the first thing my mother taught me to cook :).
For the true flavor of the nutty French crepe, Buckwheat flour is the way to go. It's a source of protein, fiber and resistance starch, a type of dietary fiber that can actually help us manage our blood sugar (think diabetes), weight, and colon health. Buckwheat is also a source of Vitamin B6, Manganese, Magnesium, Iron, Copper and Phosphorous.
Buckwheat is also a gluten-free friendly option, and I'd highly recommend you find yourself a local source. I get my buckwheat flour from the seed stewards at Against The Grain.
Without further ado, here's the recipe:
In a large bowl, add all wet ingredients first - except the butter - and then dry ingredients. Use a hand blender or a regular blender to blend all ingredients until really smooth. The batter should not be thick.
Heat a circular frying pan to medium heat. Add grass-fed butter. Use a ladle to drop the batter on the griddle and tilt the pan to spread the batter on the whole surface. Cook 2-3 minutes each side. Perform again until the batter is done!
Serve with fruit of choice and the best local maple syrup and raw honey you can find 🙂
Holistic wellness coach, health documentarian, registered holistic nutritional consultant and certified kinesiologist.