Buckwheat crepes with peanut butter and banana
Buckwheat crepes with peanut butter and banana Serves: approx 8 crepes
  • 1 cup buckwheat flour
  • 1 egg
  • 400 ml water
  • pinch of salt
  • bananas (½ to 1 per crepe. Adjust to your liking)
  • pure peanut butter(approx 1 tablespoon per crepe)
  1. Heat good Teflon pan on high heat.
  2. In a measuring jug measure 1 cup of buckwheat flour. Add 1 egg, a pinch of salt and approx half of the water. Mix well. Add rest of the water and mix again.
  3. Pour a portion of the batter into the pan. Swirl around to make an even layer of batter. Cook for 1-2 minutes. Crepe is ready to turn over when edges start coming away from the pan.
  4. Flip the crepe and cook for further 30 secs.
  5. Spread peanut butter on the crepe, add sliced banana, roll, and serve.
* Buckwheat flour batter keeps well in the fridge for a couple of days. If you don't use it all, keep in the fridge for next day breakfast.
* Crepes are as delicious cold as they are warm. Pack them in foil and take with you to eat at work.
* It's best to use pure peanut butter with no added oil or sugar.
* Sub peanut butter for any other pure nut butter you like.
Recipe by VeryBreakfast at https://www.verybreakfast.com/buckwheat-crepes-with-peanut-butter-and-banana/