Freshly cooked, warm, light, fruity, healthy, pastry breakfast. Gahhh! Can you get much better than that?
Most of the week I like to start the day with a lettuce salad with a boiled egg chopped up, some walnuts, 1 teaspoon of feta cheese. Or, an omelet with spinach.
But Sunday mornings are reserved for getting fancy in the kitchen. 🙂
I love those fancy pancakes, waffles…. And this past Sunday I learned how to make Crêpes! Never having made them before I was a little nervous about how they would turn out. Especially with using Buckwheat flour since it’s a much heavier and stronger tasting flour.
They turned out gorgeous! And you could hardly tell that buckwheat was used.
The trick with Crêpes is that you have to closely monitor the heat on the stove and make sure the pan surface is hot enough to quickly cook the crepe, but not so hot that it burns. It requires some finagling. Once I got the pan surface hot enough for water drops to sizzle and pop on contact, I turned the burner down to low and pretty much kept it at the steady heat.
Keep in mind the batter will be much thiner than pancake batter, and that’s a good thing for Crêpes. When it’s too thick it can’t spread in a thin layer as well.
Add the eggs and milk, mix until you get a smooth liquidy consistancy.
If the mixture is clumpy, you can blend in a VitaMix (or your blender) on low until it's a smooth batter.
Once the batter is set, heat a skillet or frying pan with coconut oil and let the pan heat up like you would for pancakes. You can sprinkel some drops of water if you need to check it. The water should sizzel, that's when it's ready.
Turn the heat down to low. Ladel a 1/4 cup of the batter into a pan and quickly spread it out so it forms a very thin single layer.
Stack the crepes on a plate while cooking all the batter. You can add butter if you like, but they are just as good plane.
For the filling, mash the banana, add a sprinkle of cinnomin to taste, and a handful of pomagrante seeds. Don't use all the pomagrante though, some is for garnish.
Add the filling to the crepe then roll it over like you would with a barrito.
Sprinkle top with more pomegranate for garnish, then drizzle some honey over the top (optional, but it sure makes it look pretty) 😉
Gluten-Free Banana Cinnamon Pomegranate Crêpes
Amount Per Serving
Calories 174Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g5%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.3g
Total Carbohydrates 33g11%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.
Devani Anjali Alderson runs a marketing agency helping business owners, artists, and creative minded people spread their message in the modern online world. She is also an avid fan of science fiction, photography, creative and fiction writing, master-minding with like-minded people, fangirling over Harry Potter, Lord of the Rings, BBC Sherlock… And her Maltese dog Caspian (as in the Prince from Narnia, not the sea).