Buckwheat crepes with macerated berries
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Flour, buckwheat
110 g, (3⁄4 cup)
Rice flour
¼ cup(s), (50g)
Granulated stevia sweetener
2 tsp
Ground cinnamon
½ tsp
Egg(s)
1 medium
Vanilla bean paste
½ tsp
Almond milk
1 cup(s), (250ml) unsweetened, almond and coconut variety
Fresh berries
450 g, or frozen, mixed variety
Maple syrup
1 tbs
Orange zest
2 tsp
No added sugar orange juice
2 tbs
Fresh mint
1 tbs, leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Meanwhile, combine berries, syrup, orange zest and juice in a bowl. Set aside for 10 minutes to rest.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.