Buckwheat crepes fig reduction maca whipped cream

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.

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Fig Reduction

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.

Buckwheat Crepe

1/2 cup almond milk

2 eggs

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.

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