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Buckwheat crepes are a traditional French treat from the Brittany region. Called galettes in France, buckwheat crepes are a good option if you have a gluten free person in your house. While you can fill your crepes with pretty much anything you desire, these breakfast crepes are filled with fresh berries, coconut yogurt and a little maple syrup to give them a Canadian twist.

Buckwheat Crepes with Fruit and Yogurt
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Buckwheat Crepes with Fruit and Yogurt

Course: BreakfastCuisine: VeganDifficulty: Easy
Servings

8

servings
Prep time

40

minutes
Cooking time

15

minutes
Total time

55

minutes

Ingredients

  • 2 1/2 cups if water

  • 1 1/2 cup of buckwheat flour

  • 1/2 tsp of salt

  • 1/2 tsp baking soda

  • Frozen or fresh berries

  • Coconut yogurt

  • Maple syrup

Directions

  • In a large bowl stir together the flour, salt and baking soda.
  • Slowly add in the water, stirring constantly to ensure there are no lumps in the batter.
  • Let the batter sit in the refrigerator for 1/2 an hour before proceeding.
  • Heat a no stick skillet or crepe pan until good and hot.
  • Add 1/2 cup of batter to the pan and swirl the pan to create a thin, even layer of batter over the pan.
  • Cook until brown and then flip.
  • When the crepe is ready, spread a layer of yogurt and berries and top with maple syrup.
  • Fold in the sides of the crepe and serve.

Notes

    Buckwheat Crepes with Fruit and Yogurt
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