‘On the weekend I love to make something special for breakfast like my healthy crepe recipe. The mix is made from vitamin E, rich almond milk and buckwheat flour. Buckwheat flour is awesome and I use it in many of my dishes, its reasonably priced and easy to find nowadays.’ says Madeleine Shaw.
- For the
- 225ml almond milk (or other milk of choice)
- 4 eggs
- 125g buckwheat flour
- 2 pinches of salt
- Coconut oil
- 100g strawberries
- 300g coconut yogurt (I love Coyo)
- Maple syrup or honey
- Toppings – cacao nibs, goji berries, nuts, seeds…
For the crepes: Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.
Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.
Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.
Repeat this same procedure for the rest of the mixture.
To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve. The wet mix will keep in the fridge a few days so you can enjoy them a few times more.
Experiment with a variety of toppings. We have given you just a few of the endless possible topping combinations!