I call these “So easy my 8 year old can make them” Crepes, yet they look so much more sophisticated than pancakes. Just toss in a blender until smooth and pour in a hot skillet. The best part for me – cooking one minute per side allows me to get a full stack in no time.
Despite then name, Buckwheat isn’t actually wheat so these are gluten free – as well as sugar and dairy free.
Ingredients:
Sauce
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1 cup Blueberries
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1 tbsp Swerve Sweetener*
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1 tsp Lemon Juice
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1 tbsp Arrowroot Powder
Crepes
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2/3 cup Unsweetened Almond Milk
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3 Eggs
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1/2 cup Buckwheat (gluten-free flour)
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2 tbsp Swerve Sweetener*
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1 tsp Cinnamon
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1/4 tsp Sea Salt
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2 tsp Vanilla Extract
Optional – Swerve Powdered Sweetener*
Instructions:
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Combine ingredients for blueberry sauce in a small saucepan, heating over medium heat and whisking frequently until thick and saucy. Set aside to cool.
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Add all ingredients for the crepes to a blender and blend on high until smooth.
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Heat a medium-size skillet over medium-high heat and spray with nonstick spray (I used coconut oil spray).
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Pour 1/4 cup of batter into the pan at a time while quickly turning it so batter is thinly spread around the pan.
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Cook for 1 minutes or until set. Flip and cook an additional minute.
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Remove from pan and continue with remaining batter, respraying pan between every other crepe.
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Add sauce to center of crepes and roll up. Optional – top with a dusting of Swerve Powdered Sweetener.
*My favorite combo of Granulated and Powdered Sweetener. Measures and bakes like sugar.
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