These are simply delicious made with whole grains and a wonderful treat for a breakfast or dinner meal depending upon what you choose as filling. Breakfast crepes taste delightful with a variety of fresh fruit! We made chicken curry dinner crepes a few weeks ago and they were yummy as well! This recipe makes approximately 6 crepes.
¾ cup kefir, coconut kefir (for dairy free), or cultured buttermilk
2 tsp coconut oil (or olive oil)
1 egg
1/8 tsp salt
1 tsp honey, only for sweet crepes
¼ tsp cinnamon, only for sweet crepes
½ cup flour or 1/3 cup whole grain (raw, uncooked) – we love it with spelt or kamut, but you can also use a combination of brown rice and millet or quinoa (make sure to rinse for a full minute before grinding) if you are gluten intolerant
Combine in a blender: kefir (or acid medium of your choice), oil, and whole grain and blend for 3 minutes on high, or just 30 seconds if using flour. If desired, cover blender and let batter stand overnight at room temperature to benefit from breaking down the phytates (Read more about the benefits of soaking here). After soaking, add egg, salt, honey & cinnamon (if desired).
Lightly spray or wipe a seasoned crepe pan or non-stick pan (yes, I use non-stick for these since they are so fragile and prone to sticking!) with oil (coconut oil is preferred). Use a napkin or wax paper to wipe out excess. Pour 3 Tablespoons batter (filling a ¼ cup measuring cup ¾ full) into your hot pan, quickly tilting pan to swirl the batter evenly to edges of pan. Keep mixing your batter as you make each new crepe. Bake until the edges are browned (about 1-2 minutes). Loosen along edges with table knife or shish kabob stick. I use my fingers and that works great as well! Turn over and bake on opposite side for about 30 seconds. Lightly apply further oil with napkin or wax paper between crepes, wiping out excess. These freeze very well and can be eaten hot or cold.
Cottage Cheese Filling
1 1/2 cups cottage cheese or ricotta cheese
4 tsp honey, maple syrup or other natural sweetener
a dash of lemon juice
a dash of vanilla extract
After cooking your crepes, fill with your cottage cheese filling and a selection of various fresh or thawed fruit. This time around we choice bananas, pineapple, thawed blueberries and sliced peaches from our home canning. Yummy! A berry sauce is an excellent topping to complete it all!
Adapted with permission from Sue Gregg’s Breakfast Cookbook, one that I highly recommend for lots of hearty breakfast cooking, including many soaked breakfast recipes.
This post is part of Kitchen Tip Tuesdays.
Hi Lindsay!
I made these this morning and soaked spelt berries in buttermilk from my farmer. Is there a difference b/t buttermilk and cultured buttermilk? My batter was VERY runny and I couldn’t get it to work, so I added more berries this morning. I am wondering if the problem was that cultured buttermilk would be thicker and therefore lead to a less runny batter? What do you think?
Thanks!
Jill
Tried the crepes this morning and THANK YOU for posting! They are delicate so it took a little while to figure out the process but by the last crepe… perfecto! With eggs from my chickens, kefir from my pantry, honey from my bees and berries from the yard, it was a locavores delight!
you can get some really good non stick ceramic pans for a good price these days (i get them at zellers in canada for between $19 and $40. They are great and non toxic!
I will try these out on my pans and let you know how they work!
Kat and Lindsay,
Wanted to let you know that I just included this recipe in a post, and also referenced Passionate Homemaking in my first post at Life On Purpose. Thank you for being so inspiring and encouraging! Your blog is really helping to build up the mom in me!
Thank you so much for the website and for this recipe! I’m in love!
I made sweet crepes from this recipe last night for a “breakfast for dinner” meal with my hubby. They were SO GOOD! I used whole grain flour to make them and filled them with yogurt & fruit. Yum. Hearty and healthy!
Fabulous website, tips & recipes! Just wanted to mention that my 11-yr. old daughter loves to make crepes. So for Christmas last year, we invested in an official French crepe pan for her that is not non-stick, but works like one:
http://www.surlatable.com/product/sale/cookware/de+buyer+blue+steel+crepe+pans.do?search=basic&keyword=crepe&sortby=ourPicks&page=1.
It does not stick & works wonderfully. Plus it’s French!
Ok, I just made these this morning for breakfast and they were so delicious!!
Thank you for the recipe. Even my kids loved them. It made just the right amount that I didn’t have any leftovers, which is really nice.
I love your recipes! And your whole site for that matter. This is truly inspiration for me. God has really blessed me with this discovery! Another Christian mom with a daughter the same age who is trying to be healthy and frugal! I found your site when I was researching homemade yogurt, which I have now got the hang of…but I have a question on the soaking for the crepe recipe–I’ve got whole quinoa I’d like to use, but you say to be sure to pre-rinse and soak separately ahead of time. So do I soak the 1/3 cup quinoa first for 24h and then again after I’ve put it in the blender and turned it into batter?? Does it get 2 soaks? Thanks again:)
No, I would just make sure to rinse it very well in advance and then grind it in your blender and soak. The reason for soaking by itself is to remove the bitterness that quinoa contains, but I have not had any problem simply rinsing and then soaking with the rest of the ingredients.
Where do you find coconut kefir?
Also, do you think it would work to make a non-dairy acidic “buttermilk” by using 3/4 cup non-dairy milk (I’m thinking So Delicious Coconut Milk, which is intended to be drank straight, unlike canned coconut milk) and 3/4 Tablespoon raw apple cider vinegar?
Totally!
I am not sure if coconut kefir is available in stores, but I was referring to making it yourself. You would simply replace the regular milk with coconut milk and use kefir grains to culture it. You can learn more about making kefir here.
Do you have a recipe you’d like to share for a berry sauce?
here is a recipe that i love on lemon pancakes. i am sure it would be good on any breakfast!
1 T. lemon juice
2 t. arrowroot or corn starch
2 c. fresh or frozen berries
1/3 c. agave nectar or sugar
2 T. water
1/4 t. salt
in small bowl, combine lemon juice and arrowroot. set aside. in sauce pan, combine berries, nectar, water, & salt. bring to a boil over high heat. reduce to a simmer and add lemon-arrowroot mix. simmer about 2 mins. more, til slightly thicker.
happy breakfasting!
Yes, that is pretty much the same recipe I use for these crepes and on top of waffles. I just use honey and it is wonderful. Thanks for sharing!
I am excited to try these! If nonstick is high up on your health concerns list to justify spending the money, there are healthier non-stick options out there. http://safemama.com/2008/10/08/dear-safemama-safer-cookware/
Did you know that ricotta is so easy to make. Just use some the whey you have leftover from yogurt, milk, etc, and heat it until almost boiling. Let it cool and strain. What is left behind is ricotta cheese!!! So easy and cheap!
Thanks for sharing your talent with so many!
YUMMMM!! This looks and sounds so good. I need some new ideas for my girls for breakfast.
Oh my that looks good!
This sounds scrumptious, Lindsay!
I’m going to have to try this for breakfast soon. 