Savoury buckwheat crepes, filled with avocado, sweet potatoes, spinach and hummus
Gluten Free, Vegetation,
(can be vegan)
“A great healthy twist on a breakfast sandwich, buckwheat is packed full of all the nine essential amino acids, making this dish a complete protein source, as well as being wheat and gluten free”
300g of buckwheat flour
2 eggs (flaxseed if vegan, 1 tablespoon flaxseed with 3 table spoons of water = 1 egg)
500ml of water
250ml of oat milk or whole milk
1 pinch of salt
3 avocados, sliced
3 cooked roasted sweet potatoes, cubed.
260grams of spinach, steam cooked
6 tablespoons of organic hummus
Whisk the flour, eggs, milk, water and salt until smooth
Heat a 10-inch diameter non-stick frying pan over a medium heat; brush pan with oil.
Add a ladle of batter mixture to frying pan; tilt to coat the bottom (keep it thin)
Cook the crepe until it turns golden brown, then using a spatula turn the crepe cooking it for a further 30-40 seconds.
Transfer to a warm plate, covering with a warm towel and repeat for the rest of the batter. Make sure the crepes are not stacked directly on top of one another, but placed a paper towel.
Then add your ingredients, as you wish. I love to add a tablespoon of hummus, spreading it on the crepe first, adding a handful of the sweet potatoes, a handful of spinach and a topping it off with sliced avocado.
Cook for 10 minutes. Leave to stand for 15 minutes to cool.
Any left-over crepes can be kept for three days in the refrigerator. Just cover them with cling film.