Don’t forget the weekends! Yep, you can incorporate healthy whole grains into your fabulous brunch with these (gluten-free!) crepes.
9. Buckwheat Crepes
1 Cup milk
1/2 Cup buckwheat flour
1/4 Teaspoon coarse salt
2 Tablespoons coconut oil
Topping Ideas (mix and match!):
1. In a large bowl, whisk milk and eggs. Stir in buckwheat flour and salt and whisk until well blended.
2. On medium-high heat, heat a cast-iron skillet. Pour coconut oil to coat skillet and lightly coat. Pour in about 1/4 cup of batter and swirl around, tilting skillet back and forth so that it covers the surface. Let cook for about 45 seconds, or until the edges have set. With a metal spatula, carefully go around the edges of the crepe before flipping over and cooking for an additional 30 seconds. Repeat.
Recipe Credit: Gluten Free Girl