Main Dishes

Buckwheat Crepes with Roasted Figs & Gorgonzola

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

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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

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!