Buckwheat Crepes

CLDP1.jpgPancake day is fast approaching and a sweet pancake is my absolute favourite, however I have been seriously neglecting the savoury pancakes, until now! If you’re looking for a savoury option for pancake day and are a fan on Indian food then these Buckwheat Crepes (with Chickpea & Lentil Dahl filling) are definitely for you.

These buckwheat crepes have way more flavour than your average crepes and are a little bit nutty and a slightly roasted flavour. They are also ridiculously easy especially if you have a good non-stick pan.

CLDP2.jpgYou can also fill them with what ever you like. They work with both sweet or savoury filling (I think I am more team savoury with these though). If you’re looking for some inspiration then my Chickpea & Lentil Dahl (recipe link below) is a perfect filling (especially with some mint yogurt dressing!).

Happy Pancake Day!


OLYMPUS DIGITAL CAMERABuckwheat Crepes

Serves: 1           Time: 10 minutes          Difficulty: Easy


Ingredients

  • 1 Egg
  • 4 Tbsp of Almond Milk
  • 35g of Buckwheat Flour
  • 1 Tsp of Coconut Oil

Directions

  1. Whisk together the egg and almond milk before mixing in the buckwheat flour.
  2. Whisk until smooth and leave to sit for 5 minutes.
  3. Heat half the coconut oil in a fairly large, non-stick pan. Add half the mixture and spread thinly around the pan.
  4. Cook for 2 minutes until set on top and use a spatula to flip and cook for a further 2 minutes.
  5. Repeat with the other half of the mixture and fill with your favourite filling.*

* Why not try my Chickpea and Lentil Dahl with mint dressing?


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