Buckwheat Crepes with Hazelnut Cacao Spread and Coconut Yogurt

By Ashley Miers

INGREDIENTS: Buckwheat Crepes

1 cup buckwheat flour
2 eggs
1 can coconut milk
pinch of sea salt
1/2 cup hemp seeds
1/2 cup ground flax seeds
grass-fed butter

INGREDIENTS: Hazelnut Cacao Spread

1 cup hazelnut meal
2 Tbsp coconut sugar
3/4 cup coconut cream
3 Tbsp cacao powder

PREPARE

1. Combine all crepe ingredients through sea salt and mix well. Add hemp seeds and flax seeds and mix again. You may wish to add more coconut milk if you desire a thinner batter.

2. Heat a large skillet or over medium heat. When the skillet is hot, add 1 tsp butter and tilt or move around with the back of a wooden spoon to coat cooking surface.

3. Scoop 1/2 cup of crepe batter into center of skillet and tilt the skillet in various directions to spread and thin the batter around into a larger circle.

4. Allow the crepe to cook until it is set through and then slide it out onto a large plate to cool. I don’t try to flip the crepes because it is difficult not to break them, and I have found flipping them to not be necessary.

5. Add another 1 tsp of butter to the skillet, and repeat steps 3 and 4 until all of the batter has been used.

6. While the crepes are cooking, combine all of the hazelnut cacao spread ingredients in a food processor and process until smooth (1-2 minutes).

7. To serve, spread 1 Tbsp of hazelnut cacao spread over a crepe and top with fresh bananas and berries. You may wish to fold the crepe in half or in thirds to enclose the hazelnut cacao spread and fruit.

SERVING SUGGESTION

I enjoy pairing this delicious dish with a Liberte organic coconut yogurt and a couple of Applegate Organics Chicken and Maple Breakfast Sausage links.