Enrich crepes with fiber, protein, and antioxidants by swapping out white flour for buckwheat flour, which provides the thin pancakes with a subtle nutty flavor and a chewy texture.
Crepes with Roasted Strawberries Recipe
These crepes are packed with fiber and protein!
Crepes with Roasted Strawberries Ingredients
- 4 large Egg
- 1 Cup milk (or almond milk)
- 2 teaspoons coconut sugar
- 1 tablespoon coconut oil (or melted butter, plus extra to cook)
- 1/2 teaspoon sea salt
- 1/2 Cup buckwheat flour available at Healthy Options
- 2 cups fresh strawberries hulled and sliced
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 1 bar cream cheese (around 227 grams0, softened
- 1/2 Cup sugar
- chocolate syrup to drizzle
- Make the buckwheat crepes: Beat eggs in a medium bowl. Add milk, coconut sugar, oil or butter, and salt; mix well. Add buckwheat flour and whisk until just combined. (You can use the mixture immediately or let it stand for 3 hours to allow flavors to meld.) Mix the batter before cooking as the flour will settle to the bottom.
- Heat a 10-inch nonstick pan over medium-low heat. Brush or drizzle with a bit of butter or oil. Pour in ¼ to ¹⁄³ cup batter. Tilt pan in a circular motion so the batter covers the entire surface of the pan. Cook for about 1 minute. When edges are golden brown, run a spatula under the crepe and flip it over; cook the other side for 30 seconds then transfer to a plate. Repeat with the rest of the batter.
- Make the roasted strawberries: Preheat oven to 375°F. Mix all ingredients in a baking pan. Roast in the oven until strawberries are soft and syrup bubbles, about 20 minutes. Set aside until ready to serve.
- Make the cream cheese: Beat together cream cheese and sugar until smooth. 5 Spread each crepe with 2 to 3 teaspoons cream cheese then fold into quarters. Top with roasted strawberries and more cream cheese. Drizzle with chocolate syrup.
Tried this recipe?Let us know how it was!
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