Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge}

Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge} takes around 1 hour and 30 minutes from beginning to end. This recipe serves 10 and costs 56 cents per serving. One portion of this dish contains about 5g of protein, 3g of fat, and a total of 82 calories. A couple people really liked this Mediterranean dish. 76 people found this recipe to be yummy and satisfying. This recipe from Cookin Canuck requires berries, buckwheat flour, skim milk, and maple syrup. It works well as a morn meal. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 19%, this dish is rather bad. Try Buckwheat Crepes with Fruit Filling and Yogurt, Metabolism Boosting Protein Shake, and Blended Berry Muffins for similar recipes.

Servings: 10

Preparation duration: 75 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth.Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat.Lift the pan from the heat, pour cup crepe batter on the the pan in a circular motion and swirl to evenly coat the pan.Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.Before cooking the crepes, place cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt.Serve each filled crepes with 1 tablespoons defrosted berries.

 

Step by step:

1. In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth.

2. Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.

3. Remove the crepe batter from the fridge and stir.

4. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat.Lift the pan from the heat, pour cup crepe batter on the the pan in a circular motion and swirl to evenly coat the pan.

5. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.

6. Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.Before cooking the crepes, place cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.

7. Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt.

8. Serve each filled crepes with 1 tablespoons defrosted berries.

Nutrition Information:

covered percent of daily need