Ingredients
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⅔ cup raw buckwheat groats
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1 ⅓ cups water, to cover
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1 egg
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2 tablespoons brown sugar
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¼ teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup water, or as needed
Directions
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Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
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Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
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Lightly grease a skillet and place over medium heat.
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Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
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Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
Nutrition Facts (per serving)
| 283 | Calories |
| 4g | Fat |
| 54g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 4% |
| Cholesterol 93mg | 31% |
| Sodium 336mg | 15% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 5g | 19% |
| Total Sugars 15g | |
| Protein 10g | 19% |
| Vitamin C 5mg | 5% |
| Calcium 34mg | 3% |
| Iron 2mg | 11% |
| Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
