French Buckwheat Crepes - Gluten free
Almond Butter
Coconut Oil
Sesame Choco Butter

French Buckwheat Crepes - Gluten free

March 2, 2018
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INGREDIENTS
  • 2 1/4 cup buckwheat flour
  • 3 cups water (+1/3 cup water - to adjust the batter consistency if needed)
  • 1 egg
  • 1/2 teaspoon salt (4g)
  • Kevala Organic Coconut Oil
  • Kevala Sesame Choco Butter
  • Bananas
  • Strawberries
DIRECTIONS
  1. In a blender add the buckwheat flour, water, egg, salt. Blend for 30 seconds or until smooth. 
  2. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
  3. Check the consistency of your batter and thin it out until it’s the consistency of melted ice cream. (you can add the extra 1/3 cup of water)
  4. Heat a lightly oiled crepes pan over medium/high heat, use the coconut oil.
  5. Make a first crepe to test your batter consistency. Pour or scoop about 1/3 cup batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
  6. Brown on both sides about 1-2 minutes on each sides, store on a plate and repeat until no more batter left.
  7. To serve the crepes, place each crepe in a pan at low heat and garnish half of the crepes with Kevala Sesame Choco Butter (or with your favorite spread)
  8. Add some fruits like bananas and strawberries and close the crepes.
  9. Enjoy!