Would you like to try a wholesome and delicious breakfast that surprisingly keeps you full for a while?! <– I sound like an infomercial oh no~
Enter BUCKWHEAT CREPES!!
Let me tell you, it was my very first time making crepes for breakfast, especially with such awesome ingredients! I’ve helped make really good o.g. crepes before for party desserts, but not like this morning.
Well, I guess this photo is more about us than the crepe itself because you can’t tell it’s there hah! (By the way, if you notice, I have glasses there but no more! I was having allergy problems for a loooong time and finally my eyes are FIXED! I only had to wear the glasses for 3 weeks straight, but I kind of felt like Mama Pea right before her Lasik. Greg had to keep “reminding” me about how “cute” I looked..When all I cared about was that it kept sliding down my tiny bridge-less nose)
I know, enough blabber about my glasses and onto more important matters!
Let me first introduce you to Buckwheat flour.
This flour has a very light texture and feel to it. There are plenty of PRO’s to this special flour. One great thing is that if you have intolerance to Gluten, then buckwheat will replace that gluten-packed flour in your pancakes and you will never even have to look back again. It’s that good and delicious. The stats are here, and by no means am I telling you to buy Bob’s products–I just like that the site provides concise info.
1/2 C almond milk (or any milk)
1 tsp maple syrup
1 tsp Earth Balance butter melted
1/4 C Buckwheat flour
1/4 tsp salt
First, mix the dry ingredients together. Then, in a separate bowl, whisk away all the wet ingredients including the melted butter. Pour the contents into the dry ingredients and whisk whisk away! It will be very watery and that’s the consistency you’re looking for. Make sure you use a non-stick skillet or just carefully spray with PAM. Turn the heat on very low. Ladle on the batter quickly by spreading it as much as possible, so it becomes thin.
Then, plate the crepes and spread whatever you like! It can be Nutella, P.B., or even this baby right here…
Have you heard of Dulce de Leche before? It’s a traditional Argentine “caramel” like spread that goes on toast, desserts, and everything you can dream of. But in my opinion, it is nothing like caramel. It’s sweet and creamy and PERFECT. I used this and P.B. on my other crepe.
Whatever toppings you choose, it’s PERFECT. I love greek yogurt for its taste and nutrition. It also helps me go *ahem*. I think thus far, the best greek yogurts are from Stonyfield Oikos, and Fage 2%.
Ta daaaa!!!! Voilà, c’est très magnifique!
You can really have fun with this breakfast and make it into a crepe-making bar with your kids!
Can you tell I like these?
And here’s a quote that I hope will inspire you and bless you today~
“It’s not about the length of your years here on earth, but it’s about the fullness of your life.” -Greg Laurie-
I hope you try these crêpes pronto and have a CREPEy day!
Love, Grace & Peace! <33
P.S: Oh btw! I hope you have an ab workout through this video! Hahaha! My friend told me about it and it’s so adorable. [youtube=http://www.youtube.com/watch?v=EQ1HKCYJM5U&feature=list_related&playnext=1&list=SP0663F5654A7B6C91]