Crepes are one of my all-time favorite healthy breakfasts. You can fill them with all sorts of delicious goodness (more on that later), and if made properly, they can pack quite a nutritional punch.
These are made with buckwheat flour, which, confusingly, is not a wheat or even a cereal grain at all. Buckwheat is actually a seed, related to rhubarb and sorrel. Because of this, it’s naturally gluten-free and rich in protein, fiber, flavonoids, and magnesium.
In various studies, it’s been found to control blood sugar and reduce the risk of cardiovascular disease. It has a subtle nutty flavor that, in this batter, perfectly complements everything from sautéed kale to chocolate-drizzled berries.
Speaking of, let’s talk about filling! I encourage you to play around—I have yet to come across a combination that doesn’t work, but here are a few of my favorites: