Buckwheat crepe with NUTELLA®

diff
6 port
11 ingr
45 min
Buckwheat crepe with NUTELLA

INGREDIENTS for 6 portions

1 cup buckwheat flour
½ tsp salt
¼ tsp baking powder
¼ tsp baking soda
1 ½ cups + 1 tbsp water
Butter for cooking

Filling (for 1 crepe):

1 tbsp NUTELLA®
½ banana, sliced
½ tbsp unsweetened dried coconut
1 tbsp toasted macadamia nuts, chopped
Zest of ½ lime

STEPS

Step 1

In a bowl mix together the flour, salt, baking powder and baking soda.
Add water and mix well. Let rest 10 minutes.

Step 2

Heat a 10-inch non-stick fry pan on medium heat. Lightly grease the pan with butter.

Step 3

Pour ¼ cup of mixture in the pan swirling lightly to form an 8-inch crepe. Let cook 2-3 minutes or until the sides begin to curl.
Flip and continue cooking 2-3 minutes or until lightly golden.
Remove from pan. Repeat until batter runs out.

Step 4

Spread 1tbsp of NUTELLA® evenly over crepe. Layer slices of banana over the NUTELLA®. Sprinkle with coconut, macadamia nuts and lime zest. Fold over and enjoy!

NOTE: CREPES WITHOUT TOPPINGS CAN REMAIN IN THE FRIDGE FOR 5-7 DAYS. BEFORE SERVING, HEAT CREPES IN THE MICROWAVE AND THEN ADD TOPPINGS. ENJOY WITH A GLASS OF MILK FOR A COMPLETE BREAKFAST OR SNACK!