Savory and Sweet Buckwheat Crepes

We just love crepes and the many ways they can be filled. I am so excited to share these wonderful crepes with you.

Savory and Sweet Buckwheat Crepes 

 These Crepes Come 
From 
The Great New Cookbook  

Simply Sugar and Gluten Free By Amy Green

Let's Make These Crepes

Start With A Great Buckwheat Flour

Add The Liquid and Blend

Roll The Crepe Batter In The Skillet

Finish The Crepe

Buckwheat Crepes

Simply Sugar And Gluten Free

Page 20

Makes 10 to 20 Crepes

1 1/2 cups low fat milk

1/2 teaspoon kosher salt

2 large eggs

1 cup buckwheat flour

2 tablespoons unsalted butter melted plus extra for cooking

Blend the milk, salt and eggs in a blender at medium speed for 15 to 20 seconds until combined.

Add the buckwheat flour and measured melted butter. Mix on high for 1 minute. Refrigerate the batter for 1 hour before cooking the crepes.

Heat a 10 inch crepe pan or a 10 inch nonstick skillet over medium heat. The pan should be hot enough to make the batter lightly sizzle but not to hot that it can't spread. Often the first crepe is used as a gauge the heat. Increase or decrease the heat as needed.

Brush the pan with a thin layer of the extra melted butter. Remove the pan from the heat and hold it downward at a 45 degree angle. Pour 1/4 cup of batter into the pan and quickly rotate the pan to evenly distribute the batter. Place the pan back on the heat and cook for about 1 minute until the bottom of the crepe starts to get light golden brown in places. Flip with a wide spatula and cook for about 1 minute more, until light golden brown. Wipe with a clean paper towel before cooking the next crepe and add more butter to the pan before adding more batter. Stack the cooked crepes between sheets of waxed paper if desired, reheat the crepes in the microwave for 10 seconds or wrap in foil and warm in the oven. To freeze the crepes, separate them with wrapped paper and wrap in plastic

 The Savory Crepe

Summer Scrambles Eggs

Enjoy!

Summer Scrambled Egg Crepes

Simply Sugar & Gluten Free

Page 21
Serves 4 Crepes

4 large eggs

1/2 cup egg whites

1 tablespoon water

1/2 teaspoon water

1/2 teaspoon kosher salt

freshly ground black pepper

1 tablespoon unsalted butter divided

4 (10 inch) Buckwheat Crepes

1/2 cup shredded mozzarella

1/4 recipe Balsamic Tomatoes (page 59 of the book) I am using plain tomatoes today

1/2 cup baby spinach

Heat a medium nonstick skillet over medium low heat. Break the eggs into a medium bowl. Add the water and salt, and pepper to taste. Whisk until frothy. Melt /12 tablespoon butter in the pan.  Add the eggs to the pan and cook slowly, stirring every 30 seconds or so . Remove from the best when done and stir in the remaining, 1/2 tablespoon butter. 

Meanwhile heat a nonstick skillet large enough to lay 1 crepe flat reheat each crepe quickly then divide the scrambled eggs among the 4 crepes, covering only one fourth of each crepe. Add 2 tablespoons cheese. 2 half slices of tomato. and one fourth of the spinach on top of the eggs. Fold each crepe in half and then in fourths. Flip the crepes over and place them back into the pan to heat through and melt the cheese. Once heated through serve immediately.

The Sweet Crepe

Prepare The Filling

Enjoy!

Banana Raisin Dessert Crepes

Simply Sugar & Gluten Free
Serves 2 Crepes

Page 210

1 tablespoons raisins

1 heaping tablespoon walnuts

2 medium bananas, sliced

sprinkle of cinnamon

2 (10 inch) buckwheat crepes

2 scoops Vanilla Bean Ice Cream (page 197 in the Book) "Honey Bunny" had to have (Blue Bell)

In a small microwave safe bowl, cover the raisins with water and microwave for 30 seconds. Set aside.

Heat a nonstick 10 inch skillet over medium heat. Add the walnuts and toast, stirring often, until fragrant, about 5 minute,. Remove from the pan and allow to cool.

Spray the skillet with cooking spray. Add the bananas in a single layer and cook until lightly golden brown.  Flip the bananas.  Drain the raisins and reserve the soaking liquid.  Add the raisins to the pan with 1 tablespoon soaking water.  Sprinkle with cinnamon. The bananas are done when they're soft and the liquid in the pain is syrupy.  Add more soaking liquid, if needed. While the bananas are cooking, use your fingers to crumble the walnuts into small pieces.

Split the banana mixture between the two crepes. Put the bananas in one- fourth of each crepe. Fold the crepes in half,then fold them into quarter circles. Top each crepe with a stoop of ice cream and Walnuts.

I have had the opportunity to cook with Amy many times and she is a great cook. She has an awesome  cook book with 180 easy and delicious recipes that everyone can enjoy. We have made these crepes several times and enjoy them every time we have them and sure hope you enjoy them to. Be sure and pick up one of Amy's cookbook's  at  Amazon  it is a must have cookbook!


Thank you so much for stopping by today, and enjoy your crepes!
Peace and Joy
Miz Helen
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