We try to include buckwheat in our menu, mainly in breakfast. It can be used for porridges, breakfast loaves, pancakes and crepes, and in the summer I also sprout and add them to our salads. Here is a quick'n'healthy crepe which is made from semi-fermented buckwheat batter made from hulled buckwheat and coconut. It is served with a fresh avocado-dill cream making it a wholesome hearty breakfast with good nutrition, plant-based protein and good fat, all of which are very essential for a good breakfast.
- Organic hulled buckwheat - 1 cup (soaked for 24 hours)
- Unpasteurized apple cider vinegar - 1 Tbs (optional)
- Shredded coconut - 1 cup
- Sea salt - 1/2 tsp
- Wash and rinse buckwheat and soak in 1 cup of filtered water for 24 hours. Optionally add apple cider vinegar to the water to give an acidic soaking medium.
- Grind buckwheat along with soaking liquid, coconut and salt to a thin batter. Add more filtered water if needed. (I add about 3/4 cup more). Batter should be a thin batter for making crepes.
- Heat a cast iron or non-stick pan and make crepes. Pour about 1/4 - 1/3 rd cup of batter and tilt the pan around to shape the crepe.
- Serve it with freshly made avocado dill cream (recipe below)
Avocado Dill Cream:
- Avocado - 2 (well ripened)
- Dill - 4-5 stems
- EV olive oil - 1 Tbs
- Himalayan pink salt - as per taste
- Freshly crushed black pepper - 1/2 tsp
- Lemon juice - 1 Tbs
- Separate the dill leaves from stem. Chop the tender stems very fine. Roughly chop the leaves.
- Take out meat from avocado and mash well with a fork.
- Add all other ingredients and whip well.
- Serve immediately, enjoy!!
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