Buckwheat & Greens Hemp Honey Crepes
These delicious crepes are easy to make and are perfect for breakfast, brunch, lunch or anytime! Get your greens and your Hemp Honey in one serving.
- For the Crêpes:
- 1 cup buckwheat flour
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup milk (we used oat milk)
- 1 tablespoon melted unsalted butter
- For the Filling:
- 2 bunches Swiss chard, leaves sliced into 2-inch pieces
- 2 teaspoons Colorado Hemp Honey (any flavor)
- 2 teaspoons red-wine vinegar
To make the crêpe batter: Combine all the ingredients in a blender, and blend until smooth about one minute.
When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter or oil then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter to distribute the batter to the edges of your pan.
Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Bubbles will come to the surface and pop. When it's done cooking it should lift easily when you flip it over and cook for another 1 to 2 minutes on the other side.
For the greens: Heat a glug of olive oil (enough to coat the pan) in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
To assemble: Place cooked greens in the center of the crêpe. Top with ricotta or other cheese if desired. Drizzle a little more honey, salt + pepper to taste. Fold edges of crêpe around filling.