Recipe: Sprouted buckwheat crape (sweet & Savoury)
This is one of our favorite breakfast dishes!
Easy, healthy, fun & super yummy. I used to make
buckwheat pancakes with buckwheat flour for years, I liked it, but it wasn't
something I would say “whao, this is sooo yummy!” I was making it because I
knew it's better for your body than eating some other white pancakes. Then I
discovered this recipe using sprouted buckwheat. The outcome is not just yummy;
it’s way beyond delicious. Also, it's a great dish to take to a gathering as it
can easily be arranged with a variety of topping options to cater for
Vegetarians or Vegans.
Everyone will be happy and healthy.
Enjoy ♡
Ingredients
2 cups Organic buckwheat kernels
4 cups Filtered water for soaking
2 cups Filtered water for crepe base
1/2tbsp Coconut oil
1tsp Celtic salt or sea salt
1tsp Aluminum free baking powder or Bi-carb
1/2tbsp Cumin powder
1/2tbsp Turmeric powder or freshly ground
Turmeric
Option: 1/2cup Chia seeds
Sweet option: Add dry apricot or dates instead Turmeric and Cumin powder.
1. Soak buckwheat
Soak 2 cups of buckwheat kernels in 4 cups of
filtered water in a glass jar or bowl. Leave it overnight on the kitchen bench
or put it in the fridge before you go to bed in the hotter months.
2. Blend it all
Rinse soaked buckwheat kernels and drain well. Place
all other ingredients in the blender and blend until smooth.(Please adjust the
thickness as you like with adding more water)
3. Cook in a pan
Spread 1tsp of coconut oil in a nicely heated pan,
pour the crepe base in with a ladle. You could make many of little ones as
finger food or massive ones for a big family breakfast! Either way the base
needs to be spread evenly, nice & thin but also thick enough to flip
easily.
*Option: Sprinkle some Chia seeds on top straight
after pouring the crape base into the pan.
Cook both sides and keep going...
*Tips: Good to use lots of coconut oil for flying and
make sure to cook with an evenly heated hot pan without burning the pan or
crepe base. It might be a bit tricky to keep the right temperature in the
beginning. The first few crapes normally don’t look great and can be messy.
You’ll get better with each new one though, keep going.
4. Serving
Totally dependent on availability of seasonal produce,
we usually eat the crepes with avocado, cucumber, tomatoes, any kind of sprouts
and goats cheese. This crepe is very tasty itself, but optionally you could add
a nice spread or Cashew cream cheese, Zucchini Hummus, Sun dried Tomato dip,
Magic Omiso (Homemade miso paste)...etc. There are lots of Vegan options
available.
