Hands-On Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 6
11/4 cups buckwheat flour
3 large eggs
1/4 cup plus 1 tablespoon safflower oil, divided
3/4 cup whole milk
11/4 cups water
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup SunButter or other sunflower seed butter
1 cup strawberry jam
1 tablespoon confectioners’ sugar
1. Place flour in a medium bowl. Add eggs, 1/4 cup oil, milk, water, cinnamon, and salt. Mix to combine.
2. Use remaining oil, a little bit at a time, to grease a 9" round nonstick skillet over medium-high heat. Using a ladle or glass measuring cup, slowly pour 1/4 cup batter into skillet; swirl around pan.
3. Cook crepe until golden on bottom, 30–45 seconds. Using a wide spatula, turn crepe over; cook 30 more seconds. Keep in mind that crepes can be finicky, so it may take some practice! Transfer to plate. Make more with remaining batter.
4. Spread equal amounts of sunflower seed butter on each crepe and top with jam. Roll up and place on plates. Lightly dust crepes with confectioners’ sugar and serve.
Per Serving: Calories: 510 | Fat: 27 g | Saturated fat: 4 g | Cholesterol: 95 mg | Sodium: 170 mg | Total carbohydrates: 60 g | Dietary fiber: 4 g | Sugars: 38 g | Protein: 11 g