Gluten Free Buckwheat Crepes with Greek Salad Breakfast Filling
These savory buckwheat crepes are thin and light, and still provide a sturdy wrap for delicious fillings. These are filled with greek salad and an egg, a perfect healthy breakfast, lunch or dinner.
Ingredients
Gluten Free Savory Buckwheat Crepes
- 1 egg + 1 egg white
- 1/4 cup milk I used almond, but any will work
- 2 teaspoons olive oil
- 1/4 teaspoon garlic powder
- 2 teaspoons fresh oregano finely chopped
- a pinch of sea salt
- 1 tablespoon coconut flour
- 3 tablespoons buckwheat flour *see note
- olive oil cooking spray
Greek Salad Filling
- 1 cup baby spinach
- 1/2 large tomato diced
- 12 black olives sliced
- 1/4 cup cucumber thinly sliced
- 2 tablespoons red onion thinly sliced
- 2 tablespoons feta or parmesan cheese
- olive oil to drizzle on top
- balsamic vinegar to drizzle on top
- fresh oregano to garnish
Eggs
- olive oil cooking spray
- 4 eggs cooked any style (I chose sunny side up)
Instructions
- First, prepare the salad. Add all vegetables to a salad bowl, and have ready.
- To prepare the crepe batter, add the egg, egg white, milk, olive oil, seasonings, and coconut flour to a bowl. Whisk well, until there are no more clumps of coconut flour.
- Add the buckwheat flour, and stir until just combined. Let the batter stand 5-10 minutes before cooking to allow the coconut flour to absorb liquid and thicken the batter.
- Spray a large non-stick frying pan with cooking spray. Prepare a smaller pan to cook eggs.
- Heat the large frying pan to medium-high heat, and begin cooking eggs.
- Add a scant 1/4 cup of batter to the large pan. Immediately, use a small spatula to pull batter from the center of the crepe to the outside, thinning the crepe and creating a larger circle. Continue to thin the batter by pulling it out to the edge until it is cooked through.
- Flip the crepe, and cook the other side for 30 seconds.
- Working quickly, add 1/4 of the greek salad mixture to the crepe, and drizzle with olive oil and balsamic vinegar.
- Top with egg, cheese, and fresh oregano.
- Roll or fold the crepes, and serve quickly.
Notes
*I don't like the taste of store bought buckwheat flour, and don't recommend it. I buy buckwheat groats, and process them in my blender until a flour forms. It takes about 2 minutes and is worth the effort!
**Crepes are one of those things that have to be made 1 at a time, unless you have a really large skillet. This recipe makes 4 crepes, and I found they were still warm by the time all 4 were made and plated.
**Crepes are one of those things that have to be made 1 at a time, unless you have a really large skillet. This recipe makes 4 crepes, and I found they were still warm by the time all 4 were made and plated.