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Recipe

Buckwheat Crepes with Prune Compote

2 servings (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
  • 8 oz organic dried plums, pitted and softened in warm water
  • 1 cup water
  • 1 tbsp brown sugar
  • 1 tbsp apple juice

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.
  • To make prune compote, place prunes, water, sugar, and apple juice in a saucepan and bring to a boil. Reduce heat and simmer for 12-15 minutes until prunes are tender.
  • Let prune compote cool for a few minutes, then serve on crepes.