Buckwheat crepes with macerated berries
6
Points®
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
These tasty light gluten free crepes are made from buckwheat and rice flour, flavoured with cinnamon and vanilla. They also make the most of fresh seasonal summer berries but you can also swap them out for whatever fruit is in season.
Ingredients
Flour, buckwheat
110 g, (3⁄4 cup)
Rice flour
¼ cup(s), (50g)
Granulated stevia sweetener
2 tsp
Ground cinnamon
½ tsp
Egg(s)
1 medium
Vanilla bean paste
½ tsp
Almond milk
1 cup(s), (250ml) unsweetened, almond and coconut variety
Fresh berries
450 g, or frozen, mixed variety
Maple syrup
1 tbs
Orange zest
2 tsp
No added sugar orange juice
2 tbs
Fresh mint
1 tbs, leaves, to serve
Oil spray
1 x 3 second spray(s)