Buckwheat Crepes with Roasted Figs & Gorgonzola

May 08, 2015

Buckwheat Crepes with Roasted Figs & Gorgonzola. A super easy dish to make for brunch this Mother's Day! And it's gluten free.

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest...
See the full directions on my site

Nutritions

Calories
502

Sodium
502mg
20% DV

Fat
24g
37% DV

Protein
29g
59% DV

Carbs
40g
13% DV

Fiber
4g
17% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 14g 70%

Polysaturated Fat 1g 10%

Monosaturated Fat 8g 54%

Cholesterol 102mg 34%

Sodium 502mg 20%

Potassium 972mg 27%

Protein 29g 59%

% DAILY VALUE^*

Total Carbohydrate

Fiber 4g 17%

Sugar 28g 56%

Vitamin A 864IU 17%

Vitamin B6 0.42000000000000004mg 21%

Vitamin C 4mg 7%

Calcium 803mg 80%

Iron 1mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Vegetarian Gluten-Free Brunch