Gluten-Free Buckwheat Crepes w/ Strawberry Rhubarb Compote
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 cup buckwheat flour
- pinch sea salt
- 1/4 cup white rice flour
- 1 cup non-dairy milk (i used unsweetened almond milk)
- 2 large eggs (preferably pasture-raised)
- avocado oil for greasing pan (trader joe's & costco have most affordable products)
- 1.5 cups diced rhubarb (about 3 large stalks)
- 1 lb strawberries stems removed, quartered
- 1/4 cup clover honey (*see note) or other sugar
- 1/2 teaspoon freshly grated ginger (optional)
- coyo coconut yogurt- natural (optional)
- Carbohydrate 87.5425790052101 g
- Cholesterol 0 mg
- Fat 3.69561214168211 g
- Fiber 12.4217934378565 g
- Protein 14.7264704968178 g
- Saturated Fat 0.780937357577948 g
- Serving Size 1 1 -10 small crepe (175g)
- Sodium 32.4802717227663 mg
- Sugar 75.1207855673536 g
- Trans Fat 0.644972170734567 g
- Calories 412 calories
Combine eggs, milk, maple syrup, and vanilla extract in a small-medium mixing bowl.In a separate medium-sized mixing bowl, combine flours & sea salt.Whisk wet ingredients into dry until smooth. Set aside.Prepare compote by heating rhubarb & lemon juice in a saucepan over low-medium heat. Cover and allow to cook 5 minutes or until it is mostly broken down.Add honey, strawberries, & ginger. Continue cooking another 10-15 minutes (cooking times could vary greatly depending on variety of strawberries).While compote is cooking, begin preparing the crepes by greasing a non-stick skillet or crepe pan (cast iron works well & is non-toxic). Preheat to medium- you will know it is hot when you flick a drop of water on the pan and it sizzles.Add ¼ cup of crepe batter to center of preheated skillet. Once edges begin to solidify and middle starts to set, flip. Allow to continue cooking until lightly browned.Repeat previous step until all batter has been used upServe warm with strawberry rhubarb compote and a dollop of coconut yogurt (optional).
