Buckwheat Crêpes

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I always wondered what it would take to break me of my Bircher muesli habit. Turns out it was the flu.

The antibiotics I’ve been taking are playing games with my taste buds, and instead of craving raw nuts and fruit, I’m instead craving cheese and dairy like they’re going out of fashion. I suddenly find myself in the mood for crêpes and blintzes, so last week I hit up Bittman’s How to Cook Everything Vegetarian for a bit of inspiration.

These buckwheat crêpes are my new favorite breakfast. Made with buckwheat flour, they’re chock full of fiber, manganese, magnesium and protein, and when combined with tasty fillings like fresh fruit, yogurt or cottage cheese, they make for a delicious, wholesome breakfast. My favorite crêpes medley so far is pictured above: filled with honey-sweetened cottage cheese, then topped with loads of fresh fruit and a dusting of powdered sugar. I also really dig fruit-filled crêpes topped with Greek yogurt.

That’s the awesome thing about crêpes – they’re totally versatile. In fact, these crêpes would do just as well with savory fillings, such as sauteed mushrooms, feta cheese, or any kind of veggie. I have a vision of filling these crêpes with pan-fried asparagus, then topping then with cashew gravy, but I usually eat all the crêpes up for breakfast before I get a chance.

Crêpes are traditionally made with eggs and butter, but vegans in the audience can have their crêpes and eat it, too. Check out this recipe for vegan crêpes and get cookin’!