Savoury Buckwheat Crepes with Bacon & Eggs

Serves 4


For Wraps

  • 1/3 cup buckwheat flour
  • ¼ cup gluten-free all-purpose flour blend
  • 1 large egg
  • 5 tbs. coconut oil
  • ½ cup almond or coconut milk
  • ¼ cup water
  • 1/8 tsp. sea salt
  • Extra coconut oil for skillet

For Turkey Bacon and Eggs

  • 5 slices turkey bacon
  • 3 large eggs
  • 2 tbs. almond or coconut milk
  • ¼ tsp. sea salt
  • 1/8 tsp. black pepper

For Serving

  • goats milk feta cheese

Combine buckwheat flour and gluten-free all-purpose flour in a medium bowl, whisk in the egg, oil, water and sea salt. Heat a 10-inch skillet over medium-high heat; brush pan with oil. Pour scant ¼ cup batter into the skillet and tilt the pan quickly to coat the bottom. Cook wrap until golden on the bottom (approximately 30 s). Flip and cook other side for 30s. Transfer to plate and keep waxed paper between wraps to avoid sticking together.

Cook turkey bacon as instructed on package. While bacon is cooking combine the eggs, almond or coconut milk, sea salt and pepper in a medium bowl. Set aside Remove bacon from pan and pour off all drippings except for 1 tsp. Lower heat to medium; add the egg mixture to the skillet and cook without stirring, until mixture begins to set. Continue cooking until eggs are thickened but still moist. Fill the wraps evenly with the bacon and eggs.


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