When I eat crepes it always takes me back to when I lived in France for 6 months in an alpine ski resort and visited a delightful crepery and ate french buckwheat galettes. Aside from being eccastic at the naturally gluten-free galettes, I loved that we could have a savoury crepe for lunch and then a sweet one (or two) for dessert. We ate a lot of crepes that day.
The use of buckwheat flour makes them lighter and gives them the slight bubbles you often see on the surface. They can be sweet or savoury, for breakfast, lunch or dinner and they are always a crowd pleaser. They also seem impressive, but they are really not very difficult.
This recipe is a healthier take on the traditional crepe (although not a particularly unhealthy recipe to begin with). I have removed any oil or butter and added protein powder for extra macros.
- 30 g Buckwheat Flour
- 10 g Protein Powder (I use chocolate flavoured for sweet crepes)
- 50 g Egg Whites
- 50 ml Almond Milk
- 1 tsp Truvia (or sweetener) (For sweet crepes)
Mix all the ingredients, adding the almond milk last and gradually until a batter is formed.
Heat a little oil in a pan. I use a few sprays of 1 kcal Coconut Oil Spray.
Pour 1-2 tbsp of the mixture into the pan and move/tilt the pan so that the mixture runs evenly over the pan and forms a thin, circular, even layer.
Cook on a medium heat, and flip after a 1-2 minutes and cook for the same time on the other side.
Fill/top with whatever you fancy.