Wednesday, September 17, 2014

Buckwheat Spinach Crepes with Egg and Basil

This is a lovely breakfast. It's gluten free and quite filling. The eggs can be prepared anyway really, but I've included a little more direction to how I created these pictured here.

Feel free to cut the recipe in half if you only need enough for you and another, or they are also delicious filled with other things if you have extra crepes.

On other occasions, I have filled these crepes with garbanzo beans and spinach, as well as roasted Anaheim peppers with Monterrey jack cheese. Both vegetarian, and both extremely delicious.

Hope you've been having a great week! Cheers.

Buckwheat Spinach Crepes with Egg and Basil
(Printable Recipe)
Time: 30-40 min Serves: 4-5 Crepe recipe adapted from Green Kitchen Stories. Gluten-Free | Vegetarian

1 ½ cup buckwheat flour
3 large eggs
2 cups milk
1 cup water
1 tbsp melted coconut oil or butter (more for cooking)
a pinch of kelp granules (an iodine supplement for health purposes, or use Himalayan sea salt)
2 handfuls fresh spinach, rinsed
10 leaves fresh basil (optional)
8 eggs+ (or two per person)
1-3 tbsp butter (or coconut oil)
2 cups cheddar cheese, shredded
10 leaves basil

How To:
In a large bowl add buckwheat flour, eggs, one cup milk, water, melted coconut oil, kelp granules, spinach, and basil. With an immersion blender, blend batter until smooth. Add in remaining cup of milk, blend again until slightly frothy. If you don't have an immersion blender, a regular blender or food processor works great as well.

Set bowl to chill in fridge for about 15 minutes.

After the 15 minutes, re-stir the batter. Heat a non-stick pan with slightly curved edges, over medium-high heat. Melt 1 tsp of oil. Let heat for 40 seconds - 1 minute. Once oil is hot add 1/3 cup batter to hot pan. Gently swirl around until batter coats the bottom of the pan evenly. Let one side cook for one minute or more, or until browned. Flip gently to cook the other side for a little less time. Slide crepe out on to a paper towel lined plate. Continue to cook the remainder of the batter. Set crepes aside in a slightly warmed oven until eggs are ready.

In a large cast iron skillet, or non-stick works great too, heat over medium, and add one tablespoon butter or up to three depending on how many eggs you want to cook. Once butter or oil becomes melted and hot, crack eggs into pan. Let cook on one side for 1 minute. Disturb the yoke, and allow the yoke to intermix with the egg white. Keep the eggs whole though and don't scramble. After one side is cooked, loosen the eggs off of skillet gently, and flip to allow the other side to cook. Keep the eggs as an omelet, and slice into long sections, one section for each person.

Assemble the crepes with egg, cheese, and sprinkles of basil. Fold or roll up to serve. Enjoy.

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