Buckwheat Crepes with Fresh Berries
These delicious fiber-rich crepes filled with creamy full-fat coconut yogurt and fresh berries are simple and mouth-watering! Buckwheat flour is high in soluble fiber, which feeds and nourishes the variety of microbes we carry. It's also a complete protein containing all the essential amino acids our body cannot produce - an important feature for plant-rich eaters!
- 1 Cast Iron Skillet
- 2 cup buckwheat flour (raw)
- 1 13.5 fl oz lite coconut milk (canned)
- 1 pinch sea salt
- 1 tbsp coconut oil
- Place ingredients in a mixing bowl. Mix well until the batter is pourable but not too thin or watery.
- Heat the cast-iron skillet over medium heat
- When hot, add a small amount of coconut oil, heatl until hot, and the oil completely coats the pan. Test the heat of the pan by adding a drop of water; if it splatters, it's ready.
- Add 1/4 cup of batter to the pan.
- Cook until the top is bubbly and the edges are dry.
- Flip carefully and cook for 2 to 3 minutes on the other side.
- Repeat until all crepes are prepared. Add more oil to the pan if it's necessary.
- Keep warm by placing on a plate and covering with a dish towel.
- Leftovers can be sealed in the refrigerator for 2 days or frozen for about a month. Place between sheets of parchment paper before freezing to prevent sticking, and to make them easy to defrost as you want to use them.
Add coconut yogurt or kefir (as displayed) or yogurt of choice to the center of a cooled crepe. Then add fresh berries. To add a little sweetness, lightly drizzle some maple syrup over your beautiful creation! *This recipe was adapted from Hormone Intelligence by Aviva Romm, MD.
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