In North America, buckwheat kernels or buckwheat groats are often called kasha. Despite the name, this is actually a wheat-free fruit seed that is related to rhubarb. It has many health benefits, one of which is its ability to balance blood sugar, thereby lowering the risk of developing type 2 diabetes.
These crepes can be made as a sweet or savoury dish. Just omit the honey for a savoury crepe. Note: If you can’t find buckwheat kernels in your local health food store, you can use quinoa. The texture of the crepe will be a bit chewy, but it still tastes good.
3⁄4 cup unsweetened coconut beverage or other unsweetened non-dairy milk
2 tsp tahini
1⁄2 cup whole buckwheat kernels
1–2 tsp honey
1 tbsp organic coconut oil
2 cups berries (for filling for sweet crepes)
1 tsp dried basil (for savoury crepes)
1⁄4 tsp pink rock salt or grey sea salt (for savoury crepes)
1. Combine coconut beverage, tahini, and buckwheat kernels in blender. Blend for about 3 minutes on high, occasionally scraping down sides of blender. Add egg and honey (if making savoury crepes, omit honey and add basil and salt). Blend until well mixed.
2. When ready to make crepes, place 1 tsp of coconut oil in crepe pan for each crepe over medium-high heat. Pour batter into pan in small circles until you create a crepe that is 8 inches wide.
3. Cook until bubbles appears and crepe dries slightly. Loosen along edges with a thin spatula. Flip crepe and cook for another 30 seconds. Transfer to a plate and keep warm by covering with a light towel. Add another teaspoon of oil to pan and continue making crepes until batter is used up.
4. Fill each crepe lengthwise with desired filling.
Makes 3 crepes.