Sunday mornings are wonderful for preparing a long than usual breakfast and enjoying it with loved ones. This past Sunday, I decided to make buckwheat crepes with a lemon almond ricotta and fresh peaches.
I used to make crepes much more frequently, however hadn’t in years. I found a new recipe using buckwheat flour, adjusted some ingredients, and came up with the following. They turned out quite tasty and are pretty healthy for crepes.
- 3/4 cup whole grain buckwheat flour
- 3 tsp EnerG Egg Replacer mixed with 4 tablespoons of water (you could also use 2 flax eggs – I was just out of flax meal)
- 1 cup unsweetened almond milk
- 1 tbl olive oil
- 1/2 tsp sea salt
- 8 oz. Kite Hill almond ricotta
- zest of 1 large lemon
- 2 tbl agave nectar
- 1 tsp vanilla extract
- 2 tbl unsweetened almond milk
- 2 fresh peaches
- Blend all crepe ingredients in a blender until smooth (or whisk by hand). Place batter in the refrigerator and let sit for 2 hours.
- Once it’s been almost two hours, whisk all filling ingredients (except for the peaches) together in a medium size bowl, and set aside. Slice your peaches and set aside.
- To make the crepes heat a cast iron skillet over medium heat and add a small amount of oil to coat the pan. Add a 1/4 cup of batter to the pan. Quickly swirl the pan around to spread the batter. You want a thin layer of batter, not a thick pancake.
- Let the crepe cook for about one minute and flip to the other side to cook for another 30 seconds or so. Put the crepe from the pan, and allow to rest on a plate. I covered my plate with a towel to keep them warm.
- Repeat with the rest of your batter until you’re out.
- To serve the crepes, add a few dollops of filling and peach slices to the center, and roll up.