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Every single day I have walked the streets of Paris, I’ve had a crepe in my hand for almost a minute.  They don’t last much longer than that!

Back in the real world where crepes seem indulgent, I welcome the healthy version for a lazy Sunday.  I guess the Sunday isn’t that lazy if I’m going to get up and make crepes.

Here’s a recipe I found that happens to vegan. It calls for a crepe pan which I’m sure is important, but I’ll probably give it a shot in a pan first.

Chop and sautee up anything that sounds good and and throw it inside.  You could always opt for my favorite combo - butter and sugar, in French, bur e sucre (which sounds much more fabulous).

Vegan Buckwheat Crepes

via Vegalicious

Ingredients

• 2 egg replacements (I would use eggs)
• 3/4 cup buckwheat flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 tablespoon cornstarch
• 1 &1/4 cups water possibly 1/4 cup more

Preparation

It is best to make the crepe batter 2-3 hours before.

1. Place the 2 flours in a large mixing bowl.
2. Add the salt and cornstarch.
3. Prepare the egg replacements (or beat eggs).
4. Pour the “egg” mixture into the flours, add the water and oil, and mix with a fork to a smooth consistency.
5. Cover and allow to rest for at least 2 hours.
6. Stir the batter and check the consistency. If it is too thick, add a bit more water. It should be a medium thin, mixture.
7. Heat a crepe pan.
8. Spray evenly with oil.
9. Pour 1 ladle full of batter onto the crepe pan. Gently rotate the pan to spread the batter.
10. As the top of the crepe becomes dry, gently shake the crepe pan to loosen the crepe. Carefully check the bottom of the crepe by lifting an edge with a spatula. As it is crispy golden, it is done. Shake the crepe onto a large plate to be filled.
11. Traditionally the galette is filled in the center then each side folder over to form a square with the center slightly open showing the filling.