Buckwheat Crepes with Coconut Yoghurt, Blueberries, Orange and Mint

Ingredients

1 ½ cup water

3 Eggs

2 tablespoon melted butter

1 cup buckwheat flour

1/2 cup gluten free all purpose flour

1 tablespoon Sugar

¼ teaspoon salt

 

1 cup coconut yoghurt 

2 cups blueberries

2 oranges, skin removed and segmented

½ cup fresh mint leaves


Additional butter for cooking

Methodology

Whisk together water, eggs and butter until just combined, add in the remaining dry ingredients and whisk till smooth and set aside.


Heat the CRUX griddle to a medium heat with a ½ teaspoon of butter, continue to heat till butter starts to foam, pour on enough batter that will cover the base thinly when tilted around, allow to cook for 25 to 30 seconds, flip using a spatula and cook for another 10 – 15 seconds. 


Repeat till all crepes are cooked.

 

To serve:

I like to place the crepes in the middle of a table and allow everyone to make their own, placing a little coconut yoghurt, and fresh berries, orange segments and mint on each.