Buckwheat is gluten-free so this is a good recipe for anyone with an intolerance or allergy. It makes a good alternative to a sandwich.
Makes 6-8 Crepes
Prep: 10 minutes
Cook: 10 minutes
125g buckwheat flour
1/2 tsp baking powder
140ml nut milk
1 egg, beaten
large pinch of salt
For the filling
chard, spinach or kale
mozzarella or feta cheese
(filling quantity as desired/ depending on how many people)
Add flour, baking powder and salt to a bowel
Mix the water and nut milk and slowly add it to the flour mix while whisking
You can add more liquid if required
Heat some coconut oil in a frying pan and add about 2-3 tablespoons of mix per pancake.
Fry on both sides until golden brown.
Lightly saute your chard, spinach or kale in a pan for 3-4 minutes.
Add your sauteed greens, cheese and diced tomatoes to your crepe and enjoy!