Crepes > Pancakes.
Maybe it was because I grew up eating crepes, and not pancakes, but my favorite breakfast food are crepes. I mean, I couldn’t go a week without oatmeal, but that’s a staple. It’s different.
Anyways, what I love about crepes is that they could go both ways: Clean or Cheat. I had mine cleaan. In the photo above, I stuffed them with banana coins and frozen raspberries, topping them with more banana coins and frozen raspberries, raw chocolate sauce, pomegranate seeds, cacao nibs, almond flakes, and bee pollen. Healthy.
My brother, on the other hand, had his with banana coins, chocolate chips, chocolate sprinkles, Nutella, and powdered sugar. Hey, at least the crepes were healthy!
Subs: If you wish, swap out the buckwheat flour for any flour you wish (except coconut flour), or use flax/chia eggs instead of chicken fetuses (chicken eggs). [Update: Someone on IG told me that they had success with oat flour instead of buckwheat flour too!]
- 1 cup buckwheat flour
- 1 cup milk of choice
- 3 medium eggs
- 1/4 teaspoon salt
- Mix all the ingredients into a bowl
- Place a pan over medium heat and spray the pan with cooking oil (or brush on a little coconut oil or butter)
- Turn the heat down to medium low and spoon 2-3 tablespoons of the batter into the center of the pan
- Lift the pan up using the handle and turn the pan so that the batter spreads evenly into a thin layer
- Note: If the batter doesn’t spread evenly, or cooks before you can spread it out, turn the heat down a little, or add a little bit of your milk of choice into the batter
- When the crepe looks dry, flip it over with a spatula and cook briefly on the other side
- Slide it out onto a plate to cool
- Repeat with the rest of the batter