– 2 tsp dried blueberry powder or blue butterfly pea powder
– 2 tsp salt, unrefined
– To cook – use coconut, avocado or olive oil; butter or ghee
Method
Blue Buckwheat Crepes
In a bowl cover the buckwheat with double the amount of filtered water and leave o/n. Put it in the fridge in warmer weather, after a few hours of being left out.
Next day drain, rinse, then cover again with 2 cups of clean water.
Now place the buckwheat, salt and blueberry powder into a blender or food processor and whiz until smooth.
Adjust consistency and add more water if it looks too thick for a crepe batter, which squire thin.
Heat your crepe pan over a medium heat and add 1 tsp oil freak crepe then spoon or pour about 2 tbsp batter in theban. Gently tilt the pan to evenly coat the base of the pan, until you get a round smooth pancake.
Allow the batter to form bubbles and then flip. Repeat on the second side until golden. (The first crepe isn’t usually going to be you’re best one.)
Repeat the process with the rest of the batter.
The heat of your pan is really important so adjust the temperature if they’re cooking too fast or too slowly.
Stack you crepes onto a plate and keep them under a tea towel until you’re ready to serve them.
Fill with steamed broccoli, lemon zest and wild salmon; or toasted coconut chips and maple syrup; tahini and honey; stewed fruit and yoghurt and goat’s feta; stewed spiced dried fruit and coconut yoghurt.
