This breakfast is  sweet, delicious , easy to make and also works as an afternoon snack. You can substitute olive oil for butter or coconut oil, if desired. The crepes are usually well-received by kids who like sweets. If fruit salad is not your thing, consider filling the crepes with two-three sliced bananas and maybe a couple of tablespoons of nut butter.

Buckwheat is a gluten-free grain, which is rich in iron, b-vitamins, calcium, protein and fiber. Buckwheat flour can be purchased in any health-food store.

 

 

   Ingredients (for 6 crepes):

  • 1/2 cup buckwheat flour
  • 1 tbsp quinoa or almond flour
  • 1 large egg or chia
  • 1 cup of water
  • 1 tbsp olive oil
  • A pinch of sea salt

Whisk the water, he olive oil, and egg together and then mix in the dry ingredients.  Set aside for 15-20 minutes.  Heat a pan and melt some olive oil (or butter). Once the pan is  heated, pour some batter in and rotate the pan to get the batter thin and smooth. Return the pan to heat for a couple of minutes until the top is hard.  Flip the crepe over.

Ingredients for Fruit Salad:

2 bananas, sliced

1 apple or pear, chopped

4 strawberries, sliced

1 kiwi, sliced

1/2 cup Orange juice

Mix the fruits together and sprinkle the juice on top.

 

Fill the crepes with the fruit salad and serve.

 

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