If you want a high protein breakfast or lunch then this recipe will do the trick. Spirulina is a super food, and for good reason, it is not just algae. It is very special and contains a plethora of nutrients. It also has anti-inflammatory properties, which is great for those of us with digestion issues.
You can use this site Nutrition Data to look at the nutritional information of foods.
Using this source we can see 1 tbs of Spirulina will provide you with (% of daily recommended intake):
Mixing the spirulina with buckwheat as the gluten-free grain (even though it is technically not a grain but a fruit seed) you are further increasing your intake of in particular protein, copper and magnesium, as well as providing you with dietary fibre. Buckwheat is a medium FODMAP so remember to limit your intake if you are particularly sensitive to FODMAP food.
This recipe can be made vegan or with eggs, either way both are delicious. Now granted they don’t look the prettiest but they taste scrummy.
Then what you choose to put in your crepes is up to you. I normally go with leftovers from the fridge. You can see my serving ideas below for more options.
- ⅓ cup buckwheat flour
- 1 ½ tsp spirulina * vegan option: use only 1 tsp spirulina (for some reason the taste is too strong without the egg– for me anyway)
- ⅓ cup water * vegan option: add 1 more tbs water
- ⅓ cup non-dairy milk * vegan option: add 1 more tbs milk
- 1 tbs olive oil
- 1 egg * vegan option: 1 tbs ground flaxseed with 3 tbs of warm water mixed and left in the fridge for 15 minutes before using.
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Mix all the wet ingredients together, then add the dry ingredients.
- Put a drizzle of olive oil in a frying pan on medium to high heat. Once the pan is hot and the oil sizzling add ¼-⅓ cup of the mixture to the pan, holding the handle of the pan make circular motions to assist the batter to spread thinly to make a 18−20 cm diameter crepe. * The vegan crepe will be harder to spread around the pan, small holes will develop straight away, so as you spread/swirl the mixture so try to move the pan to fill the holes with the excess batter.
- Flip the crepe after around 30 seconds when you can see the batter is all dry.
- Then 30−40 seconds again on the other side.
- Makes 4−5 crepes - Serving 2-3 people if you have decent fillings or 1-2 if you have light fillings.
* Place ¼ cup of whatever you choose in the middle of your crepe and roll up and eat. I tend to use my leftovers, and odds and ends, bit of salad leaves, maybe leftover herbs, and some cooked or raw vegetables.
* For a lighter snack grate some cheese on one half of your crepe (you can get good vegan rice cheese), fold the other half over and pop it back in the pan for 30 seconds or so until nicely melted. Also tasty by adding some sliced tomatoes to this mix.
* Delicious with avocado spread inside and slices of radish, or my Avodish.
* Makes scrummy enchiladas – you can follow my Collard Enchiladas recipe and use the crepes instead of collard leaves.
* Nice change to having bread with a tagine dish, using the crepe in your hands to pick up the tagine and grains.