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Tonique Cuisine

Buckwheat Crêpes with Seasonal Fruits

These tasty crepes are made with only 3 ingredients – buckwheat flour, water and a pinch of salt. Buckwheat flour is a perfect gluten-free substitute for all-purpose flour and it can be used in most recipes.

This light breakfast will keep you energized throughout your day. Buckwheat is a prebiotic, which stimulates the growth of good gut bacteria and thereby helps digestion.

Pair these crêpes with the fruits you have on hand. It’s the perfect recipe for your weekend brunch!

Serves 4

Ingredients :
  • 200 g (2 cups) buckwheat flour
  • 750 ml (3 cups) water
  • 1/2 tsp (2 g) salt
  • 15 g (0.5 oz) coconut oil
  • 4 servings of seasonal fruit, diced
  • Soy and almond cream (see the recipe)

Candied orange zest

  • The zest of 2 organic oranges
  • 160 ml (2⁄3 cup) water
  • 125 g (4 oz) powdered sucanat (cane sugar)
  • Molasses (to taste)

Preparation

Add the salt to the buckwheat flour, then make a ‘well’ in the middle

Dribble the water gradually into the mix and whisk

Using a non-stick skillet coated with a hint of coconut oil, cook the crepe

When cooked, fold the crepe into four, then place it on a plate

Garnish the centre with fruit and add the soy and almond cream, molasses and candied zest.

Candied orange zest

Carefully peel the orange (avoiding the white, inner skin) with a citrus peeler*

Slice the peel into slivers using a sharp knife

Place the zest in a small saucepan with a little cold water and bring to a boil. Let the water simmer for 30 seconds then drain it out of the pan. Repeat this procedure two to three times.

The next step is to bring some water to the boil – this time with the addition of the sucanat and zest.

Let the orange zest cool overnight in the syrup.

Drain off the liquid


* You can also use a microplane grater