Buckwheat crepes are an easy way to add a little whole grain to your diet. They so versatile, you can fill them with fruit for a delightful sweet or add one slice of ham and a sprinkle with part skim mozzarella for a savory lunch with served with a side salad.
1/2 cup nonfat plain yogurt
2 egg whites
1 teaspoon olive oil
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1/4 teaspoon salt
vegetable oil cooking spray
Blend 1 1/2 cups water, yogurt, egg whites, both flours and salt in a blender until smooth. Refrigerate, covered, 1 hour and up to 8 hours.
Heat a griddle or crepe pan over medium heat and coat with cooking spray. Transfer about 1/4 cup batter onto griddle and spread it out with the back of a spoon. Cook until crepe begins to brown around the edges and starts to dry out on top, 2 to 3 minutes. Flip and cook until crepe is still moist but no longer wet in the center, 2 minutes more. Repeat until you have 12 crepes (about 6 inches each).
Nutritional Stats Per Serving (3 crepes)
215 calories, 2 g fat (0.4 g saturated), 42.8 g carbs, 4.2 g fiber, 7 g protein