Buckwheat Crepes with Egg

In my latest shameless strategy to "trick" friends and family into healthy eating, I find that there are a lot of easy to prepare meals that can be made with an aesthetically pleasing flair and style, inciting my food audience to dive into a tasty, but unknown to them, a healthy treat.

Buckwheat crepes with egg is on that list. Those healthy ingredients always seem to have the eaters making that infamous MMMMMMMMM, "this taste great" noise, like they just bit into a taste of heaven. I never have the heart to tell them at that moment they are eating healthy, best to bring it up later, it always takes away from their current mood of unabashed decedent eating……

Buckwheat Crepes with Egg

1 1/4 cups buckwheat flour
1/2 teaspoon Pink Himalayan salt
3 large pasture raised eggs for batter
1/4 cup Organic Coconut Oil
3/4 cup grass fed milk

1 1/4 cups (or more) water
1/4 teaspoon salt
Pink Himalayan Salt
Coarse ground black pepper

Optional chicken sausage or salmon
Optional grass fed butter (instead of cooking in coconut oil)
Additional pasture raised eggs to cook on top of crepe

Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and Himalayan salt (I avoid table salt). Heat skillet over medium-high heat, add coconut oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds.

The traditional way to cook the egg is to break the egg onto the second side of the crepe after the first turn, but I find that the egg can be undercooked. Thus I prefer to cook my egg over hard in a separate pan because I like it more thoroughly cooked. I place the fully cooked egg inside the crepe after that first turn of the crepe.

If I am adding chicken sausage or salmon then I will add at this time. The key is to get that nice fold of the crepe over the edges of the egg to give it that square look. Use the free hand to help fold over in conjunction with spatula. Takes a little practice, but easy to get the hang of it. I like to garnish with green fennel leaves since they aid in digestion and prevent bloating. I have a Pink Himalayan salt grinder and I twist out a little salt right before serving, as well as with my black pepper grinder.

If cooking for guests, I always love to hollow out a honeydew melon or cantaloupe and fill with fruit chunks or berries to further assist in creating a visual experience for a simple breakfast. ~dw~

posted to   Monday maniaDelicious Obsessions traditional Tuesdays , fat tuesdays real food Wednesdays, day2day joys wednesdays , Fight Back Fridays, Freaky Fridays

5 Responses

05.21.12

Thanks for not only this delicious looking recipe but your visually delicious blog as well, love it! Thanks heaps, Lainie 🙂

05.21.12

Thanks for your comment. It was one of my objectives to make healthy eating appealing. It’s a big fight for us against the fast food industry.

05.23.12

your pics are amazing – the steam rising off that pan is captivating!
Blessings!
LIB

05.23.12

I guess my “shameless” strategy to “trick” people into healthy eating via cool photography is working!!! LOL ~stay healthy~ Doug Wallace

05.25.12

This looks delicious! I've been experimenting with buckwheat lately, and would love to try out this recipe. Thanks for linking up to Healthy 2Day Wednesday, and come back next week to see if you were featured!

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