All Recipes

Buckwheat Crepes

Buckwheat Crepes

Prep time

30 minutes

Calories

662 kcal

Servings

2 servings

Ingredients

    • ¾ cup buckwheat flour
    • 1 ¼ cup plant milk
    • 2 eggs
    • Pinch of salt
    • Pinch of cinnamon
    • 1 tbsp cocoa powder
    • ghee

    Filling

    • 1 avocado, chopped
    • 4 handful Spinach/arugula/kale
    • 1 large cooked beetroot, chopped
    • 4 slices prosciutto
    • 1 handful walnuts, chopped

    Dressing

    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tbsp dijon mustard
    • 1 tsp maple syrup/honey
    • Pinch of salt and pepper

Instructions

    Blend all ingredients together to make crepe dough (flour, milk, eggs, salt, cinnamon, cocoa). Heat ghee in pan on medium high heat. Use soup spoon to pour mixture into pan – spread evenly. Flip it over after couple minutes. Do it the same with the rest of the mixture. Put lettuce, avocado, beet and prosciutto across the middle of the crepe then roll it. Serve with the dressing and walnuts on top.

     

    Nutritional values:

    662 kcal

    • Proteins 27g
    • Fats 39g
    • Carbs 48g