With this winning recipe of buckwheat and orange protein crepes, you can volunteer to make the next Sunday brunch without any worries! The secret: giving a unique taste to your classic crepe or pancake recipe. In this case, an orange twist! Be bold and add a fruity touch by adding orange juice to the mix.
It will go perfectly well with the hazelnut flavours of buckwheat flour. And all that’ll be left to do is drizzle maple syrup on top and garnish with fresh fruits (such as citruses quarters!) and a bit of Greek yogurt! Psst! Use buckwheat to add protein to your thin crepes!
Almonds, coarsely chopped
Preheat the oven to 190 °C (375 °F). Spread the almonds unto a baking sheet and roast in the oven for 5 to 7 minutes or until they are golden. Let cool.
Zest the orange. Then, cut it into quarters. Set aside for decoration.
Note : Do not zest the white part of the peel, also known as albedo. Albedo is much more bitter.
In a bowl, mix the egg with the milk, orange juice, and oil.
Add the liquid preparation to the dry ingredients and mix well until the batter is homogeneous. Incorporate ¾ of the roasted almonds. For thinner crepes, adjust consistency with liquid preparation.
For a more filling and fiber-rich breakfast, substitute half or all the all-purpose flour of your buckwheat and orange crepe recipe with whole wheat flour!
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