Savory Buckwheat Crepes with Arugula and Pea Pesto

Savory Buckwheat Crepes with Arugula and Pea Pesto

Serves 5-6

Prep time

30 Minutes

Cook Time

10 minutes

If you have finished your Reset and are looking for where to go next, here’s a great option for you. This recipe for light and airy Savory Buckwheat Crepes with Arugula and Pea Pesto is made with simple ingredients—a unique breakfast guaranteed to help you start your day feeling great. No flours, dairy, or oil are required. So get your Vitamix (or other high-powered blender), non-stick pan , your favorite fillings, and let’s get cookin’! 

Ingredients

Crepes

  • 1 cup raw buckwheat groats  
  • 1 tablespoon chia seeds
  • 1 tablespoon za’atar spice (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ teaspoon sea salt
  • 1 ½ cups filtered water (room temperature)
  • 2 handfuls fresh baby spinach

Arugula and Pea Pesto

  • 2 handfuls fresh arugula
  • ⅓ cup nutritional yeast
  • 1 large fresh garlic clove
  • 1 tablespoon hemp seeds 
  • ⅓ cup raw walnuts
  • ¼ teaspoon sea salt 
  • ⅓ cup extra virgin olive oil 
  • ½ cup frozen peas

 

      Preparation
      1
      Wash and dry buckwheat. Place in a high-powered blender (such as a Vitamix) with the chia seeds, za’atar spice, red pepper flakes, sea salt, and water. Set aside and let sit at room temperature for 15 minutes. After 15 minutes, add the spinach and blend for 30-45 seconds, or until the batter is smooth. 
      2
      Meanwhile, prepare the Arugula and Pea Pesto by adding all of the ingredients, aside from the peas and olive oil, to a food processor. Blend for 20 seconds then add the olive oil, scrape sides, and continue to blend for 10 seconds. Rinse the peas with hot water and dry. Add peas to the food processor and process for 10 seconds. Spread should be chunky and not completely smooth. Store in the fridge until ready to use. 
      3
      Begin to prepare the crepes by heating a non-stick pan such as OurPlace  over medium heat. Once hot, add ½ cup batter. Since the batter is thick, use a spatula or the bottom of your measuring cup to spread and flatten the crepes evenly to a 6-inch diameter round. Cook undisturbed for 1½ minutes, flip using a spatula, and cook for 30 seconds. Repeat with the rest of the batter.   
      4
      When all the crepes are ready, begin to prepare your favorite toppings such as eggs, thinly sliced beets, pea sprouts, fresh arugula, or just use the Arugula and Pea Pesto.  
      5
      Assemble crepes by spreading 2 tablespoons of Arugula and Pea Pesto on each crepe, stack with your favorite toppings (if using), roll, and enjoy!  

      If you are dreaming of crepes, but want a healthy version as you transition out of your Reset, these superfood Savory Buckwheat Crepes with Arugula and Pea Pesto are it! Leave behind your tired, boring breakfasts and turn on your creativity. The pairings are endless—eggs, wild-caught smoked salmon, mushrooms, greens, etc. 

      Buckwheat is an ancient gluten-free seed (often confused for a grain, like quinoa). It has been eaten in Asian and Eastern European countries for centuries, but is now becoming increasingly popular in the west due to its many health benefits.

      Buckwheat is high in protein and fiber. It is rich in many trace minerals, including manganese, copper, magnesium, and phosphorus and is a source of the B vitamins. It also contains relatively few calories and practically no fat. In fact, buckwheat is so packed with nutrients and antioxidants that it is often referred to as a “superfood.”

      Diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure. Buckwheat may even help weight loss, reduce food cravings, prevent gallstones, and improve diabetes.

      This recipe also features a Pea and Arugula Pesto which works perfectly with these crepes. Feel free to add other ingredients as like, such as a protein.

      Wash and dry buckwheat. Place in a high-powered blender (such as a Vitamix) with the chia seeds, za’atar spice, red pepper flakes, sea salt, and water. Set aside and let sit at room temperature for 15 minutes.

       After 15 minutes, add the spinach and blend for 30-45 seconds, or until the batter is smooth. 

      Meanwhile, prepare the Arugula and Pea Pesto by adding all of the ingredients, aside from the peas and olive oil, to a food processor. Blend for 20 seconds then add the olive oil, scrape sides, and continue to blend for 10 seconds. 

      Rinse the peas with hot water and dry. Add peas to the food processor and process for 10 seconds. Spread should be chunky and not completely smooth.

      Store in the fridge until ready to use. 

      Begin to prepare the crepes by heating a non-stick pan such as OurPlace over medium heat. Once hot, add ½ cup batter. Since the batter is thick, use a spatula or the bottom of your measuring cup to spread and flatten the crepes evenly to a 6-inch diameter round. Cook undisturbed for 1½ minutes, flip using a spatula, and cook for 30 seconds. Repeat with the rest of the batter.   

      Repeat with the rest of the batter.   

      When all the crepes are ready, begin to prepare your favorite toppings such as eggs, thinly sliced beets, pea sprouts, fresh arugula, or just use the Arugula and Pea Pesto.  

      Assemble crepes by spreading 2 tablespoons of Arugula and Pea Pesto on each crepe, stack with your favorite toppings (if using), roll, and enjoy!  

      Nutritional Analysis (Per Crepe): Calories: 107, Fat: 1.3g, Saturated Fat: 0.2g, Cholesterol: 0mg, Fiber: 3.8g, Protein: 4.1g, Carbohydrates: 21.9g, Sodium: 116.5mg, Sugars: 0.6g

      Nutritional Analysis (Per Serving): Calories: 148, Fat: 12.9g, Saturated Fat: 1.7g, Cholesterol: 0mg, Fiber: 1.8g, Protein: 4.4g, Carbohydrates: 4.5g, Sodium: 120mg, Sugars: 0.9g

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