Buckwheat Crepes with Cheese Fruit Filling

Natural.Foodie's picture

Sep. 14, 2011


Buckwheat flour 1 Cup (16 tbs)
Pear juice 1/3 Cup (5.33 tbs)
Yogurt 1 Cup (16 tbs)
Eggs 2
Low fat cottage cheese 1/2 Cup (8 tbs)
Strawberries 3/4 Cup (12 tbs) , chopped
Seedless grapes 3/4 Cup (12 tbs) , chopped
Bananas 2 , chopped
Nutmeg 1 Dash , grated



1. In a mixing bowl, mix together the crepes ingredients and add about three tablespoons of batter on an oiled crepe or omelette pan

2. Swirl the batter that is yet uncooked, all around to coat the bottom of the pan to form a thin layer

3. Cook for a couple of minutes on one side, turn and cook on the other side for half a minute

4. Remove and place on a cooling rack covered with kitchen towel adn repeat the process followed to make eight crepes

5. In a medium bowl, mix together cottage cheese with topped fruit and mix a dash of nutmeg into it

6. Place equal amounts of cheese filling into the edge of each crepe with the first-cooked side down and roll it up

7. Place it on serving plates with the seam side down


8. Add a dollop of maple apple sauce in the centre of each crepe and serve

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 296Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 160 mg6.67%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5 g20%

Sugars 20 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet