Buckwheat Crêpes with Blackberry Mint Topping

By nnlester

Ingredients

• For the crepes:
• 4 eggs
• 1 cup almond milk
• 3/4 cup buckwheat flour
• 1 pint fresh blackberries
• 12 leaves fresh mint chopped
• 1 tablespoon honey
• 1 tablespoon water
• For the Blackberry Mint Topping:
• 1 pint fresh blackberries
• 12 leaves fresh mint chopped
• 1 tablespoon honey
• 1 tablespoon water

Details

Servings 1
Adapted from theroastedroot.net

Preparation

Step 1

To make the buckwheat crêpe batter

Whisk together the almond milk and eggs.

Add the buckwheat flour and mix until combined. This will take some effort, as the flour will want to stick to the sides of the bowl or descend to the bottom, so be sure to mix until all clumps are out.

Cover the bowl and refrigerate at least a few hours, but more ideally 24 hours.

Heat a 6” to 8” round skillet to medium low heat and add just enough grapeseed or olive oil to coat the bottom of the pan.

Pour about 3 tablespoons of crêpe batter in the center of the pan and then rotating the pan with your wrist, swirl the batter so that it is evenly distributed on the bottom of the pan.

Cook a couple of minutes until the sides of the crêpe just begin to pull away from the skillet.

Using a spatula, carefully get underneath the crêpe and flip the whole thing. Cook just until crêpe is cooked all the way through (about 30 seconds or so).

Set crêpes in a warm oven until ready to serve.

To Make the blackberry mint topping

Add all of the topping ingredients to a small saucepan and cover.

Heat to medium and cook until juices are seeping out of the berries, the mint is fragrant and the berries are softened, about 5 minutes.

Keep berries on low heat so that they stay warm until you’re ready to serve them with the crêpes.