Recipe
Buckwheat Crepes with Bananas
Serves 2 (8 crepes)
Ingredients
- 2 eggs
- 1 1/4 cups rice milk
- 2/3 cup buckwheat flour
- 1/3 cup quinoa flour
- 1 Tbsp canola oil
- 1/2 tsp salt
- Vegetable cooking spray, for frying
- 2 large bananas, sliced
- Brown rice syrup, to serve
Directions
- Beat eggs in a medium bowl. Add rice milk, buckwheat flour, quinoa flour, canola oil, and salt, and whisk until well combined.
- Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
- For first crepe, pour about 1/3 cup of batter into skillet, rotating skillet quickly until bottom is evenly coated. Cook crepe on medium high heat for 1-2 minutes until bubbles appear. Flip over and cook for another 30 to 60 seconds, then remove from skillet.
- Repeat previous step until batter is gone.
- Serve crepes with banana slices and brown rice syrup.
