Crêpes de Sarrasin

Crêpes de Sarrasin are deliciously nutty, gluten-free buckwheat crêpes that are perfect for a vegan breakfast. They can be filled with a variety of savory or sweet toppings, making them versatile and satisfying.

Ingredients

• Buckwheat flour - 100 grams
• Water - 300 milliliters
• Plant-based milk (e.g., almond or oat) - 100 milliliters
• Salt - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh herbs (e.g., chives or parsley) - 2 tablespoons, chopped (optional)

Steps

1. In a mixing bowl, combine the buckwheat flour and salt.
2. Gradually whisk in the water and plant-based milk until the batter is smooth and well combined.
3. Let the batter rest for 15 minutes to improve texture.
4. Heat a non-stick skillet over medium heat and add a little olive oil to coat the surface.
5. Pour a ladleful of the batter into the skillet, swirling it around to form a thin crêpe.
6. Cook for 2-3 minutes until the edges begin to lift and the bottom is lightly golden.
7. Flip the crêpe carefully and cook for another 1-2 minutes on the other side.
8. Repeat with the remaining batter, adding more oil as needed.
9. Serve warm with your choice of fillings or toppings, such as sautéed mushrooms, avocado, or a sprinkle of fresh herbs.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which aids digestion.
• Gluten-free and suitable for those with gluten intolerance.

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