Buckwheat Crepes with 'Chocolate Sauce' and Blueberries
Buckwheat Crepes with 'Chocolate Sauce' and Blueberries
Treat yourself to this quick and easy pancake recipe by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Griddled
  • Cooking Time 25 minutes
  • Yield 4 to 6 servings
  • 2½ cups buckwheat flour, sifted
  • 1 teaspoon cinnamon, ground
  • Pinch of salt
  • ½ cup shredded coconut
  • 2 free-range eggs
  • 2-3 cups soy, coconut, quinoa or almond milk
  • ¼ cup coconut oil
  • Coconut oil for cooking
  • Sauce:
  • 200 grams dark chocolate cut into small pieces
  • 200 millilitres coconut milk (optional)
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • Coconut yoghurt
  • 1 Punnet Fresh blueberries or raspberries
  1. Mix the flour, cinnamon, salt and coconut in a bowl with the beat together the eggs, oil and a little milk. Whisk, and slowly add more milk until the mixture becomes a smooth batter. You want it fairly thin, like pouring cream.
  2. Heat a large non-stick pan over a medium heat and add the oil, just a little.
  3. You can use a spray or a paper towel to reduce the amount of oil you use. Pour in the batter – about 1/2 cup, then swirl the pan so that the batter is even.
  4. Turn crepe when bubbles appear on the surface, about 1 minute, depending on the thickness and heat you have, then cook on the other side until golden. Repeat with the rest of the batter.
  5. To make the sauce, melt the chocolate in a glass bowl over a pot with boiling water. Take the chocolate off the heat and add yoghurt and vanilla, and stir until combined. Keep warm.
  6. To serve, pour the sauce over the crepe, leaving about 3 cm free around the edge. Top with berries. Fold into quarters or roll up and serve.

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