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Buckwheat Crepe Breakfast
Hearty breakfast that can be modified to suit multiple dietary and food allergy needs.
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Ingredients
Crepes
Filling
Drizzle
  • 4Tbsp brown rice syrupmay substitute maple syrup, honey, corn syrup, simple syrup, or agave nectar
Instructions
Crepes
  1. Preheat skillet or frying pan on medium heat.
  2. Mix flour and salt in a large bowl.
  3. Add water gradually while stirring mixture.
  4. Add the egg and mix.
  5. Grease the skillet with desired oil, and ladle batter onto skillet to create the desired size of crepe. I use 1/4 cup for each crepe.
  6. Cook until crepe starts to brown on the bottom. Flip.
  7. Cook on the other side for about 30 more seconds, and remove from heat with a spatula.
To serve
  1. Spread each crepe with 1 Tbsp sunflower seed butter.
  2. Top each crepe with 1/3 cup sliced strawberries.
  3. Drizzle each crepe with 1 Tbsp brown rice syrup.
  4. Serve warm.
Recipe Notes

Recipe adapted fromĀ Whole New Mom

Gluten free

Dairy free

Vegan

FODMAP-friendly (as written)

LEAP-friendly

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