This week, Women’s Running were invited to the UK launch of Valérie Orsoni’s brand new book LeBootCampDiet and here we experienced the phenomenon of Buckwheat Crêpes. Upon first bite we absolutely loved them and after getting the low-down on their health benefits we were head over heals.
Ranking low on the glycemic scale, high in protein and bursting with vitamins and minerals, buckwheat is the ultimate super-food. Valérie Orsoni’s recipe for Buckwheat Crêpes is one of her key detoxing recipes in her new book, falling into the detoxing phase of her diet and lifestyle regime LeBootCamp. ‘Detox’ is the first phase in a series of four, which includes the phases ‘Attack’, ‘Booster’ and ‘Maintenance’. The detoxing phase is two weeks long, integrating Valérie’s top 10 detoxing foods (including buckwheat) within balanced menus to nourish the body with antioxidants, eliminate toxins and bolster energy.
This recipe is gluten-free, high in fibre and bursting with vitamins (P, B1, B3, B5 and B6). Packed with protein it’s perfect for runners pre or post training. Valérie recommends serving up with raw honey and fresh fruit for a healthy and delicious breakfast rich in prebiotics! Enjoy!
Preparation 5 min
- 40g buckwheat flour
- 120ml water
- pinch of salt
- Serve these with savoury or sweet toppings.
- Place the flour in a mixing bowl.
- Make a well, pour in the water and add the salt.
- Knead well to obtain a smooth consistency.
- Divide the dough into two balls.
- With a rolling pin, roll out each ball of dough into a crêpe about 0.5cm thick.
- Place the crêpe in a nonstick pan and cook over medium heat for 3-4 minutes, until bubbles appear on the surface.
- Flip it over and cook for another 3-4 minutes or until browned on the underside.
- Transfer to a serving plate and enjoy!
For more information on the health benefits of buckwheat visit: http://bit.ly/1AwUYPN
Image courtesy of Rita Platts