Recipe

Buckwheat crepe with NUTELLA®

Easy
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

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 1 tsp of Nutella® per person is enough to enjoy!

STEPS

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

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

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.

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!

RSPO
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Rainforest
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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