This morning, day 2 of the 2-week plan, we had Buckwheat Berry Crepes for breakfast. Yes, I got up very early and got started!
The crepes are a delicious blend of both buckwheat flour and unbleached white whole wheat flour, eggs, unsweetened Almond Milk, a touch of orange zest, a touch of olive oil and sea salt. Whisked together and cooked in very small batches on a flat griddle (8″ circles, very thin) these crepes cook up very quickly, as do all crepes. One minute on one side, flip and 30 seconds on the second. Fold them into quarters and arrange on a plate.
But the best part…. the berries! Now, the recipe said to use blackberries and blueberries. I only had blueberries, so that’s what I used. Actually, I used 1/2 frozen (thawed) wild blueberries from last summer (yum!) and 1/2 fresh blueberries from my local supermarket. With 1/4 c of water and 1/2 tsp cinnamon, I brought these to a boil and immediately turned the temp down. When the berries “broke” I stirred in 1/2 tsp or so of orange zest and 1 tsp of arrowroot powder. When it thickened up, it came off the heat and I kept it warm until I was ready to serve.
Ah, piecing it together!
Four crepes (folded in quarters) on a plate, spoon some plain no-fat greek yogurt over top, top with the warm berries and drizzle with maple syrup. Don’t use imitation syrup! Too full of icky sugars. Treat yourself and use the real deal! Serve warm.
Did we like this? You bet we did! The full recipe can be found in the June 2012 issue of Clean Eating Magazine. I need a better camera! The picture doesn’t do it justice. This was yummy – oh so yummy – AND CLEAN!