Spinach Buckwheat Crepes with Pink Bechamel

Guest post by Joyce

Healthy pacers plan ahead!  One of my ways of starting a coming week well is to take a little time over the weekend for some advance meal preparation.  Nutritious and versatile recipes which both store and freeze well are always my first choice and crepes of all varieties top the list. I am very excited to share this recipe with you both for the good investment in our health and for the endless creative possibilities it offers for 2019!


Recipe for crepes:

Set aside:

  • 1 cup buckwheat flour in a bowl . I used Les Moissoneries Dark Buckwheat Flour

Mix in a blender:

  • 2 eggs
  • 1 T. grapeseed oil
  • 1 ½ cups water
  • 2 well washed and rinsed cups fresh spinach with stems
  • 1/4 teaspoon nutmeg
  • Pinch sea salt

Gently whisk the liquid mixture into the Buckwheat flour and stir until the batter is lump-less.


Making the crepes:

Well,  it’s an art I am still learning. YouTube may be your best friend for this as it is for me.

It’s all about a great crepe pan, perfect heat and lots of little fancy wrist swirling  action.


The sauce:

From The Encyclopedia of Creative Cooking Larousse Gastronomique , printed on real paper, with beautiful illustrations, bound into a once lovely but now kitchen stained and spattered book. Christmas gift from the kids in 1988. Started sparking all kinds of joy before it was a thing.

  • 3 T.   half-salted butter, cubed
  • 2 cups milk
  • 3 T.  flour
  • 1 very small beet, cubed
  • ¼ teaspoon sea salt

Warm the beets and milk on low. Add the butter and sprinkle the flour over the milk.Whisk continually until the sauce is thickened and a pretty pink! Remove the beets and serve over your exotic looking green crepe!

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