France 

    *Serves: 2.         *Prep Time: 10 minutes        *Cook Time: 10 minutes

 

Ingredients: 

1  ½ cups Buckwheat flour (wheat or all-purpose flour can be used)

2 tsp baking powder 

¼ tsp salt 

1 egg, or a flax egg (2 Tbsp flaxseed meal mixed with ¼ cup water)

1 ¾ cup milk (oat milk or other plant milk option)

1 Tbsp maple syrup(omit if making a savory crêpe)

1 cup fresh blueberries and strawberries (for sweet topping) 

Vegetables and/or cheese of choice (for savory)

 

Directions:

●If using the flax egg, in a small bowl combine the water and flaxseed meal together. Set aside.

●In a large mixing bowl, combine buckwheat flour, baking powder, and salt.

●In a separate bowl mix together the egg, milk, and maple syrup (if using for a sweet). 

●Pour the egg/milk mixture into the flour mixture and mix together until a batter forms. If using the flax egg, pour and mix together. If the batter is too thick, add ¼ cup of water. 

●Place the bowl in the refrigerator for anywhere from 30 minutes to 24 hours. . 

●When ready to use the batter, add oil or cooking spray to the griddle or frying pan. Pour a small ladle or ¼ cup of the batter onto the pan to form a squareish/roundish crêpe. 

●Cook until bubbles form and the other side is light brown. Flip over to cook the other side. 

●If making a savory crêpe, place cheese and/or cooked vegetables in the middle of the crêpe. Fold each side toward the middle to leave a ‘window’ view of the filling. 

●If making a sweet crêpe, place fruits, or chocolate spread, or whipped cream in the middle and fold each side toward the middle to leave a ‘window’ view of the filling. 

●Enjoy your Dino-rific pancake!