To finish the meal we went with beautiful chocolate buckwheat crepes paired with a fig maple syrup reduction. And the best thing about these crepes is that you can eat a whole batch and not feel completely horrible about yourself since they are gluten, dairy and refined sugar free. Now thats a bonus.
Once again – featured on Dinner Dialogues.
2-3 Fresh figs, quartered
1 tsp Balsamic vinegar
¼ cup Maple Syrup
Combine the balsamic vinegar and maple syrup in a saucepan over low heat. Simmer until reduced and thickened. Add in the fresh figs and let them marinate in the reduction.
1/2 cup almond milk
dash of salt
1 tbsp coconut oil (or olive for savoury crepes)
1/2 cup + 1 tbsp buckwheat flour
Add all ingredients into a blender and blend for 1 minute until combined. Let mixture rest in the fridge for 1-2 hours. Cook crepes using ¼ cup of batter in a crepe pan, swirling to coat. Cook for about 1 minute each side.
Maca Coconut Whipped Cream
1 14-ounce can Coconut cream or milk
¼ cup Icing sugar
½ tsp Vanilla extract
½ tsp Maca powder
Place coconut cream in fridge so that the cream separates from liquid. Scoop out cream and whip with remaining ingredients.