Buckwheat Oat Crepes

Serves: 2

Yields: 6 Crepes ( 5 medium and 1 large)

Filling

2 apples, chopped
2 tbsp maple syrup
1/2 tsp ground cinnamon

Place apple, maple syrup, ground cinnamon in a saucepan and cook for 15 minutes over medium high heat, stir occasionally.

Yields: I used 1 apple, which was 1 and 3/4 cup before cooking and yielded 3/4 cups cooked apples. It was not enough for both of us, so I doubled and noted down.

Crepe

1/4 cup + 2 tbsp oat flour
1/4 cup + 2 tbsp buckwheat flour
1/2 cup coconut milk
1/2 cup almond milk
1/2 tbsp almond butter
1 tbsp maple syrup
1/2 banana

Place all the ingredients in a blender and blend until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Pour 1/4 cup of batter onto the pan, twirling the batter around to cover the whole bottom of the pan.

Cook for about a minute, loosen the edges and flip the crepe.

Cook for about one more minute until brown the other side of the crepe.

To Serve

1/3 cup raspberries or blueberries or blackberries / serving
2 tbsp maple syrup / serving

Serve the crepes with apple filling, some berries and maple syrup.

Source: simpleveganblog
Taste Note: Tastes AWESOME