Buckwheat Crepes with coconut yoghurt, blue berries, orange and mint


  • 1 ½  cup water
  • 3 Eggs
  • 2Tblspn melted butter
  • 1 cup buckwheat flour
  • 1/2 cup gluten free all purpose flour
  • 1 Tblspn Sugar
  • ¼ tspn salt 
  • 1 cup coconut yoghurt 
  • 2 cups blue berries
  • 2 oranges , skin removed and segmented
  • ½ cup fresh mint leaves
  • Additional butter for cooking


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