The great thing about these crepes is that they can be used for savoury or sweet dishes. By adding smoked salmon and avocado you have a delicious lunch, or by adding fresh fruit, honey and yogurt you can have healthy dessert!
Buckwheat, like quinoa is sometimes considered a novel food, however this is not the case. Buckwheat is now freely available in grocery shops and is becoming much more common in restaurants as an alternative to rice and pasta.
250 mL almond milk
75g buckwheat flour
A little salt
Coconut oil for cooking
2 avocados, peeled and sliced
1 packet of smoked salmon, cut into strips
1 scallion, finely sliced
1. In a medium bowl, whisk together the almond milk and eggs. Add the buckwheat flour and mix until the flour is fully incorporated. Add a pinch of salt and mix.
2. Heat 1 teaspoon of coconut oil in a non-stick pan on a medium heat.
3. Pour 2-3 tablespoons of the crêpe batter into the center of the pan, then tilt the pan to spread the batter over the base.
4. Cook for about a minute on each side.
5. Remove from the pan and place on a plate. Repeat with the remaining batter.
6. Fill your crêpes with either savoury ingredients like smoked salmon, avocado and scallions or sweet ingredients like fresh fruit and yogurt.