Egg, Cheese and Buckwheat Crêpes with Spinach

Need a quick healthy meal that's fun for the family? Eggs, quality cheese, and fresh baby spinach rolled up in a buckwheat crêpe make for a fast, tasty supper. In France, they eat buckwheat crêpes with savory foods in a square shape called a galette. Buckwheat is not actually wheat, but a type of seed. Don't be intimidated to make these thin pancakes; they are very easy. The dark color of the crêpe may be unfamiliar to you, but it has a delicious, earthy taste that isn't heavy like wheat, and is very nutritious.

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Egg, Cheese and Buckwheat Crêpes with Spinach

Yield: 2 servings

Author: Judes Draughon

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Need a quick healthy meal that's fun for the family? Eggs, quality cheese, and fresh baby spinach rolled up in a buckwheat crêpe make for a fast, tasty supper. In France, they eat buckwheat crêpes with savory foods in a square shape called a galette. Buckwheat is not actually wheat, but a type of seed. Don't be intimidated to make these thin pancakes; they are very easy. The dark color of the crêpe may be unfamiliar to you, but it has a delicious, earthy taste that isn't heavy like wheat, and is very nutritious.

Ingredients

• 1 cup milk (add a tbsp of plain Greek yogurt to skim or 1% milk)
• 1/4 cup water
• 3 large eggs
• 1/2 tsp salt
• 1 cup buckwheat flour
• 1 cup buckwheat flour

Instructions

1. Place milk, water, eggs, and salt in a blender. Cover blender and turn on to low speed. Add the flour and then oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover, and refrigerate for one to two hours. Whip up the batter the day before for quicker prep time.
2. Place a 7- or 8-inch crêpe pan or a medium non-stick skillet over medium heat. Brush the pan with a little bit of oil and when the pan is hot, ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return it to the heat. Cook the crepe for about one minute until you can easily loosen the edges with a spatula. Turn and cook the other side for 30 seconds. Transfer onto a plate. Makes about twelve 8-inch crêpes.
3. To freeze, stack them between pieces of wax paper or parchment paper and wrap airtight before freezing. You can keep them in the refrigerator for up to a day ahead of serving.

blood sugar control, heart healthy, weight control