I have been dreaming of making this recipe… and it’s better then I imagined. Wholesome crepes, warmed blackberries and just the right amount of sweetness. And that’s not even the best part. These crepes have no gluten, dairy or refined sugar. Yes, they are magical. It is everything you can want from a crepe but without any of the guilt and friendly to those with pesky dietary restrictions.
The crepes are made with buckwheat flour, which is a wholesome, gluten-free seed that is high in a bunch of good essential nutrients. In addition, buckwheat is known to lower blood sugar levels after meals, help weight loss and improve diabetes. What else could be better in the morning?
Oh, and did I mention that the batter can be made the night before and kept in the fridge until you need it? Now you know.
Serves 1 (Double… or quadruple, as necessary!)
1/2 cup almond milk
dash of salt
1 Tbsp coconut oil (or olive for savoury crepes)
1/2 cup + 1 Tbsp buckwheat flour
Handful of fresh blackberries
1 Tbsp maple syrup
Dash of cinnamon
Put almond milk, eggs, salt and oil into a blender and blend for about 30 seconds until combined. Add buckwheat flour and blend for about 1 minute. Let mixture rest in the fridge at least 1-2 hours or overnight.
Heat a crepe pan or non-stick skillet over medium heat. Wipe the pan with coconut oil (or olive, if savoury). Pour about 1/4 cup of batter in the pan and tip the pan around until the batter is spread thinly. Cook for about 1-2 minutes on each side.
While the crepes are cooking, heat blackberries and maple syrup gently in a small sauce pan, squishing a few blackberries to let them infuse into the syrup. Once heated through, just for a few minutes, remove from heat.
Whip coconut cream until thickened – I find it helps if the coconut cream is already cold.
When you are ready to serve, fold up the crepes in cute little triangles, top with warmed syrupy blackberries, whipped coconut cream and a dusting of cinnamon. Now go – indulge!
Recipe by Jenelle McCulloch reprinted with her permission.