Buckwheat Crepes

The magic of summer is slowly saturating the island

and our new favorite Sunday breakfast is

buckwheat crepes with a secret stash of last year's 

Carding Brook Farm maple syrup

Full of protein, technically an herb not a grain,

naturally gluten free, nutty and delicious..

and even grown and processed in Maine

Perfect!

Good sustenance before I mow the lawn at Lily's 

and then onto DIS High School graduation and celebrations

Hope you are enjoying your Sunday

Here is the recipe:

BUCKWHEAT CREPES

1 3/4 cups plus 1 tbls buckwheat flour

2 1/4 cups water

2 large eggs

1/2 tsp sea salt

1 tsp vanilla 

Place the flour in a medium bowl. 

 Slowly whisk the water in to form a smooth batter.

Then whisk in the eggs, salt and vanilla.

Whisk vigorously for several minutes until batter

is smooth and thoroughly combined.

Heat a 10 inch non stick skillet, crepe pan or

cast iron pan over medium high heat.

Brush with coconut oil or clarified butter

Pour 1/3 cup of batter into center of hot pan, swirl around

so it coats the entire bottom and let cook until the edges

begin to curl away from the pan, about 1 minute

Flip crepe and cook other side until set, about 20 seconds

Slide crepes onto a platter, stacking them as you go

Serve hot with fresh fruit, butter and syrup

or anything else your heart desires.

Enjoy!

Kyra