Gluten-Free Buckwheat Crepes
By Teresa Cutter
What's great about it
This is a delicious gluten-free crepe, that’s perfect to enjoy on its own or filled with protein, smashed avocado and leafy greens. I particularly love it topped with sliced banana and a drizzle of tahini and maple. The recipe is featured in the Healthy Chef App and it's filled with whole food goodness. Buckwheat is high in protein, fibre and it's gluten-free. Studies also show that rutin, a phytonutrient found in buckwheat helps to support cardiovascular health and high cholesterol.
125 g buckwheat flour
350 ml filtered water (you can also use carrot juice, which makes this truly spectacular)
pinch of flaked sea salt
1 tablespoon extra virgin olive oil
COMBINE buckwheat flour, water, olive oil and sea salt into a bowl.
MIX well to form a smooth batter and rest for 15 minutes.
COOK crepes in a non-stick pan or crepe pan for 3 minutes on each side.
SERVE warm or cold.
TOP OR FILL with your choice of embellishments.
ENJOY. Makes 8