Breakfast

Buckwheat Crepes with cottage cheese filling is for Breakfast.

Buckwheat Crepes with cottage cheese filling takes several minutes to prepare.

Buckwheat Crepes with cottage cheese filling takes several minutes to cook.

Buckwheat Crepes with cottage cheese filling makes 6 servings.

The ingredients for Buckwheat Crepes with cottage cheese filling are:

5 Tbs unsalted butter
2/3 C buckwheat flour
1/3 cup all purpose flour
1 3/4 c milk
3 large eggs
1/2 tsp salt

Fillings
1 1/2 C cottage cheese
2 tbs Raw honey

Here is how you make Buckwheat Crepes with cottage cheese filling:

Combine butter, flours, milk, eggs & salt in a blender. Process until smooth. Let batter rest at room temp atleast 1 hour or overnight. Heat sillet to medium. Lightly butter skillet, then add a scant 1/4 C batter and quickly swirl to coat bottom of the pan. Cook until the crepe sets in the middle and is brown around the edges. Approx 2 min. Carefully lift with a rubber spatula, flip over and cook another 30 seconds. Transfer to plate. Repeat with all remaining batter, adding more butter as needed and stack finiished crepes. (You can make crepes a day ahead, just wrap in plastic and refrigerate, then reheat before assembling. Fill with 1/8 cup of cottage cheese and a drizzle of honey. Top with a fruit compote or apple butter.Makes 6 - 2 crepe servingsNumber of Servings: 6Recipe submitted by SparkPeople user RENEESTUMP.

The nutritional information for Buckwheat Crepes with cottage cheese filling is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.5

• Total Fat: 18.5 g
• Cholesterol: 183.7 mg
• Sodium: 678.8 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 2.3 g
• Protein: 16.0 g