Cornmeal Buckwheat Crepes

Buckwheat Cornmeal Crepes

Serve crepes with fresh fruit and yogurt cream

These crepes are a quick and easy option for busy back-to-school schedules. Fill with sweet or savory ingredients for breakfast, lunch or a snack. They also just happen to be gluten free!

Serve them for breakfast with fruit and yogurt cream (one cup of Greek yogurt mixed with 1/2 cup of light cream or half and half, a dash of cinnamon and a splash of maple syrup). Or take the savory route and go with a fried egg and some bacon or sausage.

Lunch? Ham and cheese, or veggies and cream cheese please!

Slap some nut butter on them and roll them up with dried fruit for a quick and healthy snack.

Homemade fast food!

For the Cornmeal Buckwheat Crepes:

1/2 cup Cornmeal (I used finely ground white cornmeal)

1/2 cup Buckwheat Flour

1/2 teaspoon salt

pinch nutmeg

2 eggs

1 cup milk

1 teaspoon honey

1/3 cup water

Whisk the cornmeal, buckwheat, salt and nutmeg together in a medium bowl. Add the eggs, milk and honey and whisk again until well combined and no lumps remain. Cover and store in the refrigerator for 2 hours or overnight.

Preheat a nonstick skillet, or well seasoned and lightly oiled cast iron pan to medium high. Check the batter and thin with the 1/3 cup water, adding a tablespoon at a time until desired consistency is reached. Batter should be thin enough that it will swirl around the pan when you pour the batter in.

Pour batter into the middle of the pan and then swirl, or roll the batter to dispense it evenly in the pan. Let cook 1-2 minutes or until edges lightly brown, then turn it over and cook it 1-2 minutes on the other side.

If serving immediately, stack cooked crepes on a plate or rack and cover with a clean towel to keep warm.

If serving later, let crepes cool on a baking rack. When ready to store, stack with a small square of parchment between them.

Place in a plastic zip top bag for up to 3 days in the refrigerator or one month in the freezer.

Makes 10-12 large crepes (8 to 10 inches) or about 20 medium (5 inch) crepes.

At really busy times, I’ll make a half batch of this recipe in a large jar. Place all ingredients except water in, put the lid on and shake it up. Place in the refrigerator until ready to use. Then simply thin to desired consistency with water, shake again and pour straight from the jar to make the crepes!