Recipe from France! Easy Kale & Eggs for Buckwheat Crepes Recipe that is full of goodness. With sauté kale on top of this easy crepes recipe made of buckwheat, rich source of protein and dietary fiber.
I had buckwheat crepes at my cousin's restaurant in Reims France for dinner. They are perfect for lunch and dinner. Buckwheat crepes are a lot more filling and more of a meal.
The thing that I love most about buckwheat crepes is that it doesn't spike my husband's diabetes. Buckwheat has become popular in America as a health food due to its high mineral and antioxidant content.
Let me just say, not only are they delicious to eat but easy to fill like a tortilla. It takes no time to make and I love these for dinner. Now let’s get started so I can show you how easy they are to make.
What Ingredients For The Recipe?
- Buckwheat flour
- Salt
- Milk
- Eggs
- Butter
- Kale
- Bacon
How I Made Buckwheat Crepes Recipe with Kale & Egg
- Place buckwheat flour and salt into a large bowl. Mix milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine, then add the melted butter.
- Heat an 8-or12-inch nonstick skillet over medium heat, and brush with butter. Ladle ⅓ cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until the top of the crepe appears set, the bottom is firm and golden brown in spots, and the center is lifted by air pockets for about 1 minute.
- Run a spatula around the edge of the crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until the bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone.
- Saute the kale leaves in the same pan for about 2 minutes and set a side.
- Cut the package of bacon into ¼-inch slices.
- Place the bacon in a medium-hot skillet and as it heats, break the bacon apart while stirring
- Cook the bacon until crispy, move bacon from the skillet with a spatula while cooking so it doesn’t stick to one area. As the bacon is cooked, place on a paper towel to drain the fat.
- Take a crepe, place the kale, then the egg on top.
- Sprinkle bacon bites on top.
- Add salt and pepper to your taste buds or add your favorite sauce on top.
- ENJOY!
Variations
The thing with crepes is that any topping will taste great. My favorite to this day is what my Mom used to give me. A slice of ham and a slice of cheese rolled up. It's very common in France to serve crepes with ham and cheese and seems to be a favorite for many people. I had 2 slices of cheese to put on my husband portion because he loves cheese!
Storage
I usually wrap the leftover crepes on a plate and wrap with cling wrap and put in the refrigerator for the next day. They are then heated up for about 30 seconds to 1 minute. I do not freeze them because I do not like the taste of them after being frozen.
Top Tip
When I make my crepes, I will try and make them ahead of the toppings. Then I place them on a casserole dish with a lid. If I am making a lot of different topping, I will place them in the over on 250º degrees to stay warm.
More French Recipes
- Low-Carb Omelette For Brunch {France}
- Low-Carb Egg Breakfast {France}
- Low-Carb Avocado Tuna Appetizers {France}
- French Einkorn Crepes
Paris France Travel Guides
★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods
You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up to our newsletter & stay up to date with our latest Recipes & Travel Adventures.
Easy Buckwheat Crepes Recipe with Kale & Eggs
Ingredients
Buckwheat Crepes
- 1 ¾ cups Buckwheat flour
- ½ teaspoon Salt
- 2 cups Milk
- 3 Eggs
- 2 tablespoon Butter melted
- Non-stick spray for pan of butter to brush butter on the pan
Topping for Crepes
- 3 cups Kale
- 6 Eggs
- 1 package Bacon cut in bite size
- Salt & Pepper
Instructions
Buckwheat Crepes
- Place buckwheat flour and salt into a large bowl. Mix milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine, then add the melted butter.
- Heat an 8-or12-inch nonstick skillet over medium heat, and brush with butter. Ladle ⅓ cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until the top of the crepe appears set, the bottom is firm and golden brown in spots, and the center is lifted by air pockets for about 1 minute.
- Run a spatula around the edge of the crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until the bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone. Serve immediately.
Topping for Crepes
- Saute the kale leaves in the same pan for about 2 minutes and set a side.
- Cut the package of bacon into ¼-inch slices.
- Place the bacon in a medium-hot skillet and as it heats, break the bacon apart while stirring
- Cook the bacon until crispy, move bacon from the skillet with a spatula while cooking so it doesn’t stick to one area. As the bacon is cooked, place on a paper towel to drain the fat.
- Take a crepe, place the kale, then the egg on top.
- Sprinkle bacon bites on top.
- Add salt and pepper or add your favorite sauce on top.
Cher says
Love this recipe
Lizzy says
Thank you - enjoy!