I love the flavor of soured buckwheat flour and so do my children. We like to make these and set out different fillings for everyone to make their own crepe. Our favorite fillings are sautéed apples with cinnamon; Vanilla Plum Butter, homemade blueberry-honey jam; sautéed spinach and caramelized onions; and fresh peach slices with almond butter.
Ingredients
1 cups
raw buckwheat flour
1 cups
water
2 teaspoons
cultured coconut water
(or kefir)
3 large
eggs
2 tablespoons
melted
butter
(or coconut oil)
2 tablespoons
coconut sugar
(or maple syrup)
¼ teaspoons
sea salt