Buckwheat Crepes with Pomegranate and Figs

Nutty, delicious and gluten free buckwheat crepes topped with pomegranate, figs and honey

Buckwheat Crepes with Pomegranate and Figs

Buckwheat is a seed, not a grain so it is naturally gluten free. The same plant that yields the seeds, is also known for its flowers which attract bees who produce a dark uniquely flavoured buckwheat honey. Buckwheat honey is not sweet like your golden coloured honey; but I have a friend who swears on a spoonful of buckwheat honey to cure sore throats and impeding colds.

These crepes are not a fluffy crepe, as they lack the gluten needed for that airy fluffy feel. They’re slightly dense and have a nutty flavour – one you’ll recognise if you’ve used buckwheat flour before. There’s no sugar in the actual crepes so you can either keep toppings natural like fruits or yogurt or go wild with whipped cream, chocolate or ice cream.

I opted for fresh figs, pomegranate arils and generous drizzles of honey.

 

Buckwheat Crepes with Pomegranate and Figs
Buckwheat Crepes with Pomegranate and Figs
Print Recipe
Gluten Free| Sugar Free* |Low-fat | Dairy free option Made with buckwheat flour, these crepes are gluten free, dense with a nutty flavour. The crepes themselves are sugar free and can be topped with fruits, yogurt, whipped cream or honey
Servings
10 crepes
Servings
10 crepes
Buckwheat Crepes with Pomegranate and Figs
Buckwheat Crepes with Pomegranate and Figs
Print Recipe
Gluten Free| Sugar Free* |Low-fat | Dairy free option Made with buckwheat flour, these crepes are gluten free, dense with a nutty flavour. The crepes themselves are sugar free and can be topped with fruits, yogurt, whipped cream or honey
Servings
10 crepes
Servings
10 crepes
Ingredients
Servings: crepes
Instructions
  1. In a large mixing bowl whisk together milk, eggs and vanilla. Add in buckwheat flour and salt and mix until there are no lumps and you have a smooth, but runny mixture.
  2. Heat a large frying pan. Once heated add butter or oil. Swirl around to coat the pan.
  3. Add about ¼ cup of the crepe mixture to the pan and swirl it around to coat the pan and create a round circle.
  4. Once bubbles appear on the crepes surface, flip them over and cook the other side for about 15-30 seconds. We prefer not to flip ours over to cook the other side as this keeps them soft and prevents them from breaking when you fold them. Because the mixture that coats the pan is so thin, cooking the one side naturally cooks the side facing up. if you choose to cook only one side make sure the top facing side isn’t wet before you remove it from the pan. Remove the crepe from the pan (I turn the pan upside down on a surface and gently tap the rim against the surface – the crepe should fall out of the pan). Repeat until the mixture is finished.
  5. Serve the crepes with figs, pomegranate arils and honey / maple syrup
Recipe Notes

Nutrition per crepe (without toppings): 103 calories |18g carbohydrates (0.75g sugar) | 5g protein| 2g fat

To make the recipe dairy free use coconut oil to fry the crepes.

You can top the crepes with any fruit you have on hand or even some whipped cream, yogurt or ice cream.

*the crepes alone are sugar free

 

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. A Wits University graduate, she earned a Bcom (Hons) (Cum Laude) in Business Management. She’s a writer, runner and passionate about the 3 f’s – food, fashion and fitness. When she’s not inhaling the latest news, trends and ideas you can find her in the kitchen figuring out how to turn a broccoli head into a meal.
Zissy Lewin

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