Buckwheat crepes with macerated berries

6
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

Berries, fresh

450 g, or frozen, mixed variety

maple syrup

1 tbs

orange zest

2 tsp

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.

Notes

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.

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