Buckwheat Brunch Crepes

Name: Buckwheat Brunch Crepes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 49 grams fresh blueberries; 3 Tbsps buckwheat flour or whole wheat flour; 5 teaspoons butter, divided; 1 Tbsp cornstarch; 2 eggs; 42 grams all-purpose flour; 5 Tbsps heavy whipping cream; 1 teaspoon lemon juice; 122 milliliters milk; 40 grams fresh raspberries; 1 teaspoons salt; 115 milliliters sour cream; 100 grams sugar; 118 milliliters water

Buckwheat Brunch Crepes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 2 servings with 766 calories, 14g of protein, and 41g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a Mediterranean breakfast. If you have milk, water, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, combine the milk and eggs.

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Whipping Cream

Sour Cream

Egg

Milk

Equipment you will use

Bowl

Combine flours and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

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Milk

Salt

Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt; stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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Corn Starch

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add berries; cook over medium-low heat until berries burst.

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Berries

Add 1-1/2 teaspoons butter and lemon juice, stirring until butter is melted. Set aside and keep warm.

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Lemon Juice

Butter

Heat 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.

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Butter

Equipment you will use

Frying Pan

Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

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Butter

Crepes