Buckwheat Crepe
2017-12-07 07:41:46
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Nutrition Facts
Serving Size
406g
Amount Per Serving
Calories 752
Calories from Fat 266
% Daily Value *
Total Fat 31g
48%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 440mg
18%
Total Carbohydrates 102g
34%
Dietary Fiber 19g
75%
Sugars 10g
Protein 26g
Vitamin A
19%
Vitamin C
29%
Calcium
66%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup buckwheat flour
- 1 cup unsweetened rice milk or walnut milk
- 2 tbsp ground flax
- 1 tsp baking powder
- 1/8 tsp sea salt
- ½ tsp organic vanilla extract
- 1 tbsp coconut oil
Instructions
- 1. In a large mixing bowl, mix all the dry ingredients together
- 2. In another small bowl, combine rice or walnut milk and vanilla extract together. Then pour liquid ingredients into dry ingredients and mix together (should be thick and lumpy)
- 3. Using medium heat, grease pan with coconut oil (use small amount to coat the pan), pour a small ladle of batter onto pan. Flip crepe when it is brown on one side then cook other side for about 2 minutes until fully cooked.
- 4. Use it as wrap to make a delicious healthy lunch.
Simply Sosan https://simplysosan.com/
1 Comment
Edith
Thanks Sosan! It’s really tasty! Easy and simple. Mine is a bit thick probably I used coconut milk instead of the milk suggested.
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