|Nutritional Guidelines (per serving)|
|Servings: 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Is there any better way to start a day than by having sweet and savory crepes for breakfast? While they may be difficult if you're a beginner, with a little practice, it will feel like you're eating out at a five-star cafe every morning. These crepes from Brittany are used for the main dish and savory breakfast fillings. Tomatoes and spinach or thinly sliced ham with shaved cheese are both popular options to use along with this recipe.
Pair these with your favorite coffee or other hot drink and you're sure to start the day right!
- 3/4 cup plus 1 tablespoon buckwheat flour
- 1/3 cup all-purpose flour
- 1 2/3 cup milk
- 3 eggs
- 2 tablespoons butter (melted)
- 1/4 teaspoon salt
Gather the ingredients.
Whisk all the ingredients vigorously until the crepe batter is completely smooth.
Allow it to rest in the refrigerator for 2 hours before making it into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Serve with your favorite fillings of choice and enjoy!