Sourdough Buckwheat Crepes
Category
Ingredients
- 1/2 cup buckwheat flour
1/3 cup sourdough starter
1/4 cup water
1/2 cup milk
1 egg
1/4 tsp salt
- 1 tablespoon honey
butter for cooking
2 1/2 cups chopped rhubarb
2 1/2 cups chopped strawberries
3 Tbsp honey
2 tsp vanilla
- 1 1/2 cups macadamia nuts
- 1 cup chocolate chips
- 1/2 cups unsweetened shredded coconut
Crepe
Roasted Strawberry & Rhubarb Filling
Chocolate Nut Spread
Directions
Crepe
Whisk together all of the ingredients and let batter rest for at least an hour.
In a skillet melt a bit of butter over medium heat.
Pour a ladle or two of batter into the skillet and swirl around the pan to form a thin layer on the bottom. (If the crêpes are too thick, add more milk.)
When the top of the crepe is dry, flip and cook the other side for 15 to 30 seconds or until fully cooked (not crispy).
Stack the crepes on a plate & assemble with a filling of your choice!
Roasted Strawberry & Rhubarb Filling
Preheat oven to 350°F/180°F
On a sheet pan add the rhubarb, strawberries, drizzle on honey and vanilla.
Roast for 10 minutes, take out and let cool.
Chocolate Nut Spread
Add the macadamia nuts to a blender and blend until smooth. Add remaining ingredients and blend until smooth.