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.
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.
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.
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.