We love to eat crepes!

I make them at least once a week because my kids love them so much. I used to make white flour crepes and eat them with Nutella. It was super delicious but not so healthy. I switched to buckwheat crepes and we all love them. Now, this recipe has become a staple in my kitchen.

Here is the recipe, enjoy!

Ingredients:

1 cup buckwheat flour

1 1/4 cup water

1 egg

1/4 tsp sea salt

1/4 tsp baking soda

coconut oil

Instructions:

Whisk in eggs, add water, salt, and baking soda. Slowly add buckwheat flour and whisk in all together.
Heat 10-inch skillet over high heat, add 1/4 teaspoon coconut oil and let it melt. Tilt to coat bottom of the skillet.
Add 1/4 cup of batter to the skillet (crepe pan), about 3/4 of a regular soup ladle.
Cook until golden brown.
Flip the crepe with a thin spatula.
Repeat the process and stack crepes on a plate.
As a filling, I used raw melted chocolate that I made (recipe coming soon), with some berries. You can load them with anything; honey and walnut are one of my favorites; bananas, strawberries and maple syrup; be creative! Then roll them like a burrito or like I did in the picture.

Enjoy!

* It is not super easy to evenly add batter to the skillet to make them super thin, but with a little bit of a practice that will happen pretty soon. 🙂