Egg crepes are a tasty and easy way to add more protein into breakfast, brunch, and even dinner. Standard crepes — made with ...

To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.

Research suggests that the flavonoids in buckwheat, including rutin, can help lower inflammation markers. Plus, this pseudo-grain (it’s a seed!) has magnesium, which supports antioxidant systems.

For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until ...

The dish can be made vegan by omitting the egg crepe. Like many soups, this one depends on a good broth. But vegetarian broths can be insipid, so I use my trusty standby: dashi bags, or yuksu ...