New Recipe: Buckwheat & Cacao Crepes

Ingredients (Serves 4)

• 3 eggs, free range
• 1 cup unsweetened coconut milk
• 3/4 cup buckwheat flour
• 1 tablespoon tapioca flour
• 2 heaped teaspoons cacao powder
• 1 pinch Himalayan sea salt
• 1 tablespoon cold pressed extra virgin coconut oil

Toppings:

• 1-2 bananas, sliced in half
• 4 tablespoons peanut butter
• 1/4 cup coconut flakes
• Rice malt syrup, optional

Method

1. In a large bowl, beat eggs and stir though milk.
2. Add flours, cacao powder and sea salt to the above mixture and stir well with a whisk.
3. Heat coconut oil in a large non-stick pan and slowly pour in one quarter of the batter.
4. Cook until lightly brown on both sides. Repeat for the rest of the mixture. You may like to add a touch more coconut oil to the pan before each crepe.
5. Top with peanut butter, banana, coconut flakes, cinnamon and rice malt syrup.

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.