Every morning I eat the same breakfast, boring but true. Greek yogurt, fresh or frozen berries, and a half a cup of cereal, usually Kashi. It’s a delicious dose of protein and calcium with a serving a fruit. What can I say? I’m a creature of habit where matters of breakfast are concerned. But today I broke out of my breakfast rut because I couldn’t say no to these crepes filled with a thin smear of homemade peanut butter and topped with black raspberry jam.
Before this, I had never made a crepe in my life. Sure, I’d eaten plenty, some of the best while in Europe, and loved every bite, but had always stayed away from making them at home because I thought they were difficult to replicate.
Turns out I was very wrong. If you’ve made pancakes and own a non-stick skillet, you should make crepes. They’re a cinch to prepare, and that’s coming from a girl who struggles mightily to flip pancakes. When reading the recipe for these buckwheat crepes from David Lebovitz, he suggests running a spatula around the edge, then turning the crepes over with your fingers. It worked perfectly for me, though if you feel more comfortable with a spatula, then flip away!
I can only imagine the possibilities for the rest of the crepe batter left in my fridge. Filled with a little goat cheese and spinach, or a hefty spoonful of blueberry preserves and fresh peaches, or the classic Nutella crepe with a dollop of whipped cream. J. comes tomorrow, and besides counting down the hours until he gets here, I’m counting the number of crepe combinations we can eat together.
P.S. – If you don’t have buckwheat flour, don’t stress. Just substitute an equal amount of all-purpose or whole wheat flour.
PB&J Buckwheat Crepes
Adapted from David Lebovitz
*2 cups whole or 2% milk
*1 tablespoon sugar
*1/4 teaspoon sea salt
*3 tablespoons butter, salted or unsalted, melted
*1/2 cup buckwheat flour
*3/4 cup (105 gr) all-purpose flour
*3 large eggs
*1/2 cup black raspberry preserves or other preserves of your choosing
*1 cup peanut butter
*In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.