Sunday, 13 January 2013

Sprouted buckwheat crape

Recipe: Sprouted buckwheat crape (sweet & Savoury) 

This is one of our favorite breakfast dishes!
Easy, healthy, fun & super yummy. I used to make buckwheat pancakes with buckwheat flour for years, I liked it, but it wasn't something I would say “whao, this is sooo yummy!” I was making it because I knew it's better for your body than eating some other white pancakes. Then I discovered this recipe using sprouted buckwheat. The outcome is not just yummy; it’s way beyond delicious. Also, it's a great dish to take to a gathering as it can easily be arranged with a variety of topping options to cater for Vegetarians or Vegans.
Everyone will be happy and healthy.


2 cups Organic buckwheat kernels

4 cups Filtered water for soaking

2 cups Filtered water for crepe base

1/2tbsp Coconut oil

1tsp Celtic salt or sea salt

1tsp Aluminum free baking powder or Bi-carb 

1/2tbsp Cumin powder

1/2tbsp Turmeric powder or freshly ground Turmeric

Option: 1/2cup Chia seeds

Sweet option: Add dry apricot or dates instead Turmeric and Cumin powder.

1. Soak buckwheat

Soak 2 cups of buckwheat kernels in 4 cups of filtered water in a glass jar or bowl. Leave it overnight on the kitchen bench or put it in the fridge before you go to bed in the hotter months. 

2. Blend it all

Rinse soaked buckwheat kernels and drain well. Place all other ingredients in the blender and blend until smooth.(Please adjust the thickness as you like with adding more water)

3. Cook in a pan

Spread 1tsp of coconut oil in a nicely heated pan, pour the crepe base in with a ladle. You could make many of little ones as finger food or massive ones for a big family breakfast! Either way the base needs to be spread evenly, nice & thin but also thick enough to flip easily.

*Option: Sprinkle some Chia seeds on top straight after pouring the crape base into the pan.

Cook both sides and keep going...

*Tips: Good to use lots of coconut oil for flying and make sure to cook with an evenly heated hot pan without burning the pan or crepe base. It might be a bit tricky to keep the right temperature in the beginning. The first few crapes normally don’t look great and can be messy. You’ll get better with each new one though, keep going.

4. Serving

Totally dependent on availability of seasonal produce, we usually eat the crepes with avocado, cucumber, tomatoes, any kind of sprouts and goats cheese. This crepe is very tasty itself, but optionally you could add a nice spread or Cashew cream cheese, Zucchini Hummus, Sun dried Tomato dip, Magic Omiso (Homemade miso paste)...etc. There are lots of Vegan options available.

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