New Recipe?Buckwheat Crêpes?: Hoffman Natural Health

• 3/4 cup Buckwheat Flour

• 1/2 tsp Sea Salt

• 1 tbsp Raw Honey (or maple syrup)

• 2 tbsps Butter (melted, plus more for cooking crepes and topping)

• 2 Eggs (room temperature)

• 1 1/4 cups Unsweetened Almond Milk (room temperature)

• 6-8 ripe feijoas (or 4 kiwis or 1 pear)

DIRECTIONS:

1. Melt the butter in the skillet you’ll use for the crepes.

2. In a bowl, whisk the flour and salt, add the eggs and honey and whisk until lump free, then whisk in the melted butter, then 1 cup of milk. The batter should be thin, like the consistency of heavy cream. Add more milk if needed. The batter keeps well overnight in the fridge, and improves if let to sit up to an hour at room temp before using.

3. Warm the skillet to medium-medium high heat. Melt a small dollop of butter before each crêpe, just enough to thinly spread over the surface of the pan. Add 1/4 cup or less to the pan, swirling so that the batter thinly covers the surface. You will know at this point if the batter is too thick; the batter should just barely cover the surface.

4. Let the crêpe cook for about a minute or less – just until golden brown, then flip it and cook for about half that time. If the crêpes are cooking faster than that or getting too dark, turn the heat down. If the heat is too high you will end up with crispy crêpes, you want them to be tender and just golden on each side.

5. You can either serve them as you cook, or stack in a warm oven to serve all at once. Drizzle with honey or maple syrup and serve with feijoas or other fresh fruit, yogurt, sliced almonds or whatever you like.