I am a holistic nutritionist with a passion for
sharing nourishing wholesome recipes.
I am the founder of Garden Heart blog, a
wellness diary with beautiful photography
and delicious healthy recipes that will
inspire you to make small and meaningful
changes to live a healthier life.
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Blog: -heart.com
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Buckwheat Crepes
1-1/2 cup of buckwheat or oat flour
1 cup oat milk, almond milk or
cashew milk
3 organic free range eggs
1/4 tsp vanilla bean powder
1 Tbsp walnut oil
dash of sea salt
coconut flour to sprinkle
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In a large bowl, mix the flour and the eggs.
Gradually add in the milk and stir everything
together. Add the salt and vanilla, and mix
well together.
Heat the frying pan over medium high heat.
Pour ½ cup of the ladle for each crepe.
In a circular motion ensure the batter coats
the surface evenly.
Turn the crepe over after two minutes, or
once the bottom is light brown. Cook the
other side. Serve warm.