Buckwheat Crepes and Berry Bruschetta

I played in the kitchen this morning.  I love when I can do that!

This morning, I made crepes.  Yum.  I am calling these buckwheat crepes because they have buckwheat flour in them…but really they are made with a mixture of gluten free flours.  For the wheat tolerant-simply use whole wheat pastry flour or your favorite flour in the recipe.

I decided to fill the crepes with my beloved Chobani lemon Greek yogurt…..just a tablespoon or two…so yum.  Chobani is fairly low in lactose about 3-4 grams of lactose in the fruit in the bottom varieties and 4-5 grams in the plain for 6 ounces.  Many individuals with lactose intolerance can tolerate up to 4 grams but certainly not every one can…  So FODMAPers..since Greek yogurt has less lactose than conventionally prepared yogurt, you may find you have tolerance to small amounts.lemon chobani crepe

I topped the crepes with berries mixed with a pinch of brown sugar and a dash of cinnamon…but certainly you could get fancier and add some fresh basil, mint or ginger.

Check it out:
buckwheat crepe

Not bad right!?

I made the crepes with a FODMAP friendly flour blend I created when I made homemade graham crackers.  Did you see that post?  Homemade grahams are really fun to make…one of my favorite recipes on my blog. Click here for blog on how to make my FODMAP friendly flour blend and grahams.

I blended the crepe ingredients in my infamous ninja blender.  Just toss in all the ingredients and blend away.  How easy is that?blending

Growing up, my mother really got into crepe making….so much so, that really we were inundated with crepes. It’s funny when you can think back to when your mom goes on a cooking spree with one thing.  I asked my kids today what they think I make ALL the time…and the answer:  Chicken!  Ha!

Let your taste buds take a trip to Paris and make these very easy crepes.

Buckwheat Crepes and Berry Bruschetta (FODMAP friendly AND wheat version)

Ingredients

  • 1/2 cup FODMAP friendly flour blend {see post that links to my flour blend or use your favorite} (wheat tolerant people use all-purpose flour, whole wheat pastry flour or buckwheat flour OR mixture of them)
  • 2 teaspoons granulated sugar
  • 3/4 cup lactose free milk
  • 2 eggs
  • 1 1/2 Tablespoons melted butter
  • 1 tsp vanilla extract or paste
  • Berry Bruschetta:
  • 1/2 cup strawberries and blueberries (I used frozen that I defrosted)
  • Pinch of brown sugar
  • Dash of cinnamon
  • 1-2 Tablespoons Chobani vanilla or lemon yogurt

Instructions

  1. Place crepe ingredients in blender.
  2. Blend for about 1-2 minutes.
  3. Let sit for about 15 minutes and then start cooking!
  4. Berry mixture-simply mix berries with brown sugar and cinnamon. Could add some fresh mint or basil if feeling especially creative.
  5. To cook crepes-add a drizzle of oil in a medium size non stick skillet and heat over medium heat.
  6. Add about 1/4 cup to 1/2 cup of crepe mixture and move pan so that it evenly fits into the bottom. Should be very thin layer.
  7. Cook for about 1 minute and then very carefully turn.
  8. Put a little yogurt on the inside of crepe, fold over, top with berries and perhaps a sprinkle of confectioner's sugar.
http://blog.katescarlata.com/2013/01/19/buckwheat-crepes-and-berry-bruschetta/