top of page
About the Recipe
Easy gluten free buckwheat crepe for everyday breakfast
Ingredients
100% Buckwheat flour
Extra Virgin Olive Oil
Black pepper
Salt
Sorghum flour (Optional)
Preparation
Add 2 cup of buckwheat flour in mixing bowl
Add 1 tablespoon of Extra Virgin Olive Oil
Add 1 pinch of sea salt to taste
Add 1 pinch of black pepper
Add 1 tablespoon of Sorghum flour (optional)
Add 3 cup of water and mix all the ingredients, let it rest for 10min
Heat up the non stick pan at medium heat.
Use a ladle to scoop the batter , spread thinly on the pan and pan fry it, 3 min each side.
Serve, wrap the smoked salmon, avocado for savory taste or honey avocado for sweet treat.
bottom of page