A tasty beauty boost for breakfast (or any meal if you like), these almond meal buckwheat crepes are a rich source of delicious essential fatty acids, antioxidants, fibre and plant proteins to help protect, nourish and maintain the integrity and youthfulness of your skin. We’re going in for seconds.
Almond Buckwheat Crepes with Lemon Blueberry Compote
Makes 4 crepes
GF : DF : SF : VEG
3 free range eggs
1 cup milk (dairy or almond milk both work well)
½ cup almond meal
¾ cup buckwheat flour
Pinch of sea salt
2 teaspoons coconut oil
1 cup blueberries
½ teaspoon lemon zest
3 tablespoon water
¾ cup coconut yoghurt
1 punnet blueberries
½ cup almonds (chopped)
Whisk eggs and milk together in a bowl. Add almond meal, buckwheat flour and a small pinch of sea salt, and whisk until it becomes a smooth, batter-like consistency.
Transfer the batter to a jug and let stand for 10 minutes. While resting, make the blueberry compote by placing all ingredients into a small saucepan on medium heat and simmering for 5-8 minutes, then set aside to cool.
To make the crepes, heat a non-stick frypan over a low to medium heat, add 1 teaspoon coconut oil and coat the pan, then pour ¼ cup of batter into the pan and swirl to create a crepe.
Cook for 1-2 minutes on each side. Serve the crepes with blueberry compote, coconut yoghurt, extra blueberries and chopped almonds.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.