I have been dreaming of making this recipe all week… and well, 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 are gluten, dairy and refined sugar free. 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.
(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
Put all ingredients except for the buckwheat into a blender and blend for about 30 seconds until combined. Add in 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 swirl it around until there is a thin coating on the pan. Cook for about 1-2 minutes on each side.
Blackberry n’ Cream Topping
Handful of fresh blackberries
1 tbsp maple syrup
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!