Buckwheat crepes with macerated berries
These tasty light gluten free crepes are made from buckwheat and rice flour, flavoured with cinnamon and vanilla. They also make the most of fresh seasonal summer berries but you can also swap them out for whatever fruit is in season.
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
No added sugar orange juice
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.
SERVING SUGGESTION: 1/3 cup of reduced fat vanilla ice-cream TIP: Crepes can be made a few hours ahead. Cover with plastic wrap until required then reheat in a low oven or microwave. They can also be frozen. Place a sheet of baking paper in between each crepe, enclose in plastic wrap and freeze for up to 3 months.