AuthorJanellaMakes 12 crepes
Method
• In a bowl cover the buckwheat with double the amount of filtered water and leave o/n. Put it in the fridge in warmer weather, after a few hours of being left out.
• Next day drain, rinse, then cover again with 2 cups of clean water.
• Now place the buckwheat, salt and blueberry powder into a blender or food processor and whiz until smooth.
• Adjust consistency and add more water if it looks too thick for a crepe batter, which squire thin.
• Heat your crepe pan over a medium heat and add 1 tsp oil freak crepe then spoon or pour about 2 tbsp batter in theban. Gently tilt the pan to evenly coat the base of the pan, until you get a round smooth pancake.
• Allow the batter to form bubbles and then flip. Repeat on the second side until golden. (The first crepe isn’t usually going to be you’re best one.)
• Repeat the process with the rest of the batter.
• The heat of your pan is really important so adjust the temperature if they’re cooking too fast or too slowly.
• Stack you crepes onto a plate and keep them under a tea towel until you’re ready to serve them.
• Fill with steamed broccoli, lemon zest and wild salmon; or toasted coconut chips and maple syrup; tahini and honey; stewed fruit and yoghurt and goat’s feta; stewed spiced dried fruit and coconut yoghurt.
Ingredients
Directions
Method
• In a bowl cover the buckwheat with double the amount of filtered water and leave o/n. Put it in the fridge in warmer weather, after a few hours of being left out.
• Next day drain, rinse, then cover again with 2 cups of clean water.
• Now place the buckwheat, salt and blueberry powder into a blender or food processor and whiz until smooth.
• Adjust consistency and add more water if it looks too thick for a crepe batter, which squire thin.
• Heat your crepe pan over a medium heat and add 1 tsp oil freak crepe then spoon or pour about 2 tbsp batter in theban. Gently tilt the pan to evenly coat the base of the pan, until you get a round smooth pancake.
• Allow the batter to form bubbles and then flip. Repeat on the second side until golden. (The first crepe isn’t usually going to be you’re best one.)
• Repeat the process with the rest of the batter.
• The heat of your pan is really important so adjust the temperature if they’re cooking too fast or too slowly.
• Stack you crepes onto a plate and keep them under a tea towel until you’re ready to serve them.
• Fill with steamed broccoli, lemon zest and wild salmon; or toasted coconut chips and maple syrup; tahini and honey; stewed fruit and yoghurt and goat’s feta; stewed spiced dried fruit and coconut yoghurt.
