Thursday, July 8, 2010

Buckwheat Crepes with cottage cheese filling

5 Tbs unsalted butter, melted (plus more for skillet)
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings

Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.

Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.

Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.

Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.

Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.

Nutritional Info

Fat: 18.5g
Carbohydrates: 29.9g
Protein: 16.0g