Buckwheat Crêpes With Peach Raspberry Compote

There are so many reasons to love crêpes. Though beefy buttermilk pancakes have their place at the breakfast table, I find that I often turn to crêpes when I want a meal that's a little bit lighter but no less satisfying. While traditional American pancakes really go best with butter and syrup, it's the thinness of a crêpe that makes it so versatile. For something simple, you can drizzle them with freshly squeezed lemon juice and top with a sprinkling of sugar; they're also delicious when stuffed with filling and folded into a triangle, whether you're craving something sweet (like nutella with banana), or prefer something savory (like chicken, cherry tomatoes, and pesto). These particular crêpes were made with healthy carbs in mind. They're low in sugar, their white flour has been replaced with a mixture of whole-wheat and buckwheat flours, and the accompanying peach compote prominently features a fruit that's known for being a healthy carb. For dieters and non-dieters alike, these crêpes should guiltlessly hit the spot for breakfast, an afternoon snack, or an after-dinner dessert. Click here to see 7 Satisfying Low-Carb Recipes.