Nothing says ≈weekend≈ like homemade crêpes for breakfast or brunch if you prefer to sleep in like I do. Take this super easy and versatile recipe in a sweet or savoury direction, depending on what you fancy. Also, scroll to the end for a vegan version!
 

 
It’s probably good that I didn’t count how many times I’ve made these in the past month, because the number would be way over what’s considered normal. But if you follow me on Snapchat – you already know (sorry, and you can come over for some any time!). They are just TOO GOOD. I’ve been making the vegan ones for a few weeks, and then came up with this other version because couldn’t find apple purée anywhere. Also I really love eggs, and a month and a half without them was enough for me to give myself a break and have some with these.

+ a new set of choones is waiting for you to give it a listen at the end 😀
 

 

Ingredients:

• 1 egg
• 50ml coconut oil
• 300ml almond milk
• 100g buckwheat flour
• pinch of salt

Method:

1. Whisk together the milk and an egg.
2. Add the buckwheat flour with a pinch of salt, and whisk until fully combined.
3. You can make them immediately, but I recommend letting the the batter sit for at least 30 minutes, but before cooking the crêpes be sure to fully whisk the batter!
4. Heat a non-stick pan over a medium heat, pour the batter in, and tilt the pan in a circular motion so the batter coats the surface evenly.
5. Cook until it starts becoming crisp on the edges, and is a lovely golden colour underneath, then using a palette knife or spatula, turn the crêpe over and cook the other side for another 30-45 seconds.
6. Repeat with remaining batter.
7. Fill with your favorite filling and serve immediately.

Dobar tek! : )

VEGAN VERSION

Ingredients:

• 160ml almond milk
• 30g apple purée
• 110ml water
• 130g buckwheat flour

Method:

1. Whisk together milk, apple purée and water, until everything is combined.
2. Add the buckwheat flour with a pinch of salt, and whisk until fully combined.
3. You can make them immediately, but I recommend letting the the batter sit for at least 30 minutes, but before cooking the crêpes be sure to fully whisk the batter!
4. Heat a non-stick pan over a medium heat, pour the batter in, and tilt the pan in a circular motion so the batter coats the surface evenly.
5. Cook until it starts becoming crisp on the edges, and is a lovely golden colour underneath, then using a palette knife or spatula, turn the crêpe over and cook the other side for another 30-45 seconds.
6. Repeat with remaining batter.
7. Fill with your favorite filling and serve immediately.

Dobar tek! : )