Buckwheat crepes with macerated berries
110 g, (3⁄4 cup)
¼ cup(s), (50g)
granulated stevia sweetener
vanilla bean paste
1 cup(s), (250ml) unsweetened, almond and coconut variety
450 g, or frozen, mixed variety
1 tbs, leaves, to serve
1 x 3 second spray(s)
- Sift flours, sweetener and cinnamon into a medium bowl. Whisk egg, vanilla, milk and ¼ cup (60ml) water in a jug. Pour into flour mixture and lightly whisk until combined and smooth. Set aside to rest for 10 minutes.
- Meanwhile, combine berries, syrup, orange zest and juice in a bowl. Set aside for 10 minutes to rest.
- Heat a small non-stick frying pan over medium heat. Lightly spray with oil (away from naked flame). Pour ¼ cup (60ml) batter into pan swirling to cover the base. Cook for 1 minute before carefully flipping over with an egg lifter. Cook other side for 1 minute. Repeat with remaining batter to make 8 crepes. Fold crepes into quarters, place on serving plates and top with berries and mint leaves.