- 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
Buckwheat crepe with NUTELLA®
Add water and mix well. Let rest 10 minutes.
Flip and continue cooking 2-3 minutes or until lightly golden.
Remove from pan. Repeat until batter runs out.
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!