Buckwheat and Turmeric Crepe

 

These crepes are very quick and easy to make and can made with any fillings which means they are the perfect go-to meal! They are delicious with fresh salad, steamed greens, even sautéed potatoes! You can flavor them with fresh dips, herbs and fresh lemon juice too.

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Crepe Mixture

Makes 2 large or 4 small crepes

  • 1 cup of soaked buckwheat
  • ¾ cup of water
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of tamari
  • ½ teaspoon of cumin powder
  • ½ teaspoon of turmeric powder
  • A pinch of salt

Soak the buckwheat for 2-4 hours and then strain and rinse well. You can even soak it overnight if that’s easier!

Blend the buckwheat with the remaining ingredients in your blender so you have a batter that is not too thick and not too runny!

Heat your coconut oil on a saucepan over a medium heat, cook the crepes in batches, flipping when the surface bubbles like normal pancakes.

Fill the crepes with your choice of fillings such as grated carrot, grated beetroot, fresh rocket, sautéed zucchini or broccoli, avocado, roast potatoes or pumpkin and fresh herbs such as basil and parsley.

The crepe mixture will keep in the fridge for 3-4 days so you can make extra for the week ahead!

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