Buckwheat crepe with NUTELLA®

6
11
45
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!