If you have ever visited France you have probably come across a little thing called the Nutella Crepe. I’m pretty sure the Nutella Crepe is responsible for the 3 kilos of weight I gained on the trip, despite the many kilometers we walked each day!
So delicious with the right amount of sweetness, and the nutty chocolate oozing out of the end as you try to eat it on the street from the little box they give you. My idea of heaven on a plate. I lost count of how many I ate in Paris. Alot.
I wanted to replicate the pure joy that is the Nutella crepe with my very own, slightly less indulgent version. Buckwheat Crepes with Chocolate Sauce.
The best thing about this crepe is that you could eat it at any time of day for any meal (even dinner i reckon!) because there is nothing artificial or refined in this crepe. It still adheres to the whole food rules and is pretty guilt free!
Top your crepe with whatever garnishes you want. I chose crushed walnuts and blueberries, but there are a million different options you could try, just use your imagination!
- Crepe Mixture
- 3 Tablespoons of buckwheat flour
- 1/2 Cup of almond milk
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- Chocolate Sauce
- 1 Tablespoon of Cacao powder
- 1 Tablespoon of Coconut Oil
- 1 Teaspoon of maple syrup
- Combine the flour, milk, maple syrup and olive oil into a pouring jug and stir thoroughly until the batter is smooth and consistent. For a thinner crepe, add more milk.
- Over medium heat, pour half of the mixture in the centre of the non stick fry and tilt the fry pan in a circular motion to spread the mixture around into a circle.
- Allow the batter to cook for 2-3 minutes, checking that it doesnt burn, before flipping over to cook the other side for a further 2-3 minutes.
- After cooking your crepes, leave to one side while you make the sauce.
- On medium heat, add the coconut oil, cacao and maple syrup into a sauce pan and stir
- continuously until the coconut oil is completely melted and the ingredients are mixed together.
- Turn the heat off and allow to cool for a few minutes.
- Pour the sauce of your crepes.
- Garnish your crepes with your favourite garnishes and enjoy!
- Makes 2 Crepes
Buckwheat is packed with protein and minerals like magnesium; an important element in bone maintenance, and zinc; for tissue repair and energy conversion. It’s a slow energy releasing food that will keep you full and nourished.
This recipe is gluten free and refined sugar free. It is suitable for Coeliacs or people who are gluten intolerant.
If you are avoiding fructose substitute the maple syrup for rice malt syrup.