How To Make Banana And Buckwheat Crepes

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The nuttiness of the buckwheat, the sweetness of the banana and the tartness of the strawberry and citrus salad, make this a perfect breakfast for those looking for more then eggs on toast!

Don’t be put off by the word crepe. It just means the batter is a little thinner than your average pancake batter.

If you don’t like buckwheat you can substitute it for the flour of your choice.

Other great filling choices would be stewed apples, ricotta or yoghurt. Yum!

Ingredients

Crepes

  • 1 cup buckwheat flour
  • 1 egg
  • zest of 1 lemon
  • 1 tablespoon honey
  • 1 cup milk
  • coconut oil, for frying

Filing

  • 1 banana
  • 1/4 cup chopped macadamias
  • 1 tablespoon honey

Strawberry and Citrus Salad

  • 1 cup strawberries, chopped
  • juice of 1 lemon
  • 1/2 cup mint leaves

Instructions

  • To make Banana and Buckwheat Crepes lightly whisk crepe ingredients until batter forms.
  • Heat coconut oil over medium-high heat. Add crepe batter to cover the base of the pan. Wait until mixture begins to bubble and then flip the crepe. Cook another side until golden.
  • To make a filling, mash banana, macadamias and honey together.
  • To make strawberry salad toss ingredients together.
  • Assemble crepes by spooning filling down the centre of each crepe. Roll up and top with strawberry salad.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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