These crêpes are delicious and slightly addictive. They are also incredibly versatile, breakfast, lunch, dinner, cut in half and have as a snack. You can also pre-make the crêpes and put them in the fridge and then use them as you need. I have been making a double batch of the slaw at the start of the week and putting it in the fridge and then having that as a salad with a protein source, with the crêpes or in lettuce cups with chicken/tofu/kangaroo burgers. You can also get incredibly creative with the slaw - don't like mango try a stone fruit, add spring onion and chilli for a different flavour, got salad leaves to use up - add it to your slaw.. the opportunities are endless. I even added toasted cashew nuts to the slaw the other night to have in lettuce cups.
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Savoury Buckwheat Breakfast Crêpe (Serves 2)
The Crêpe’s
- 1 cup of buckwheat flour - 2 eggs
- 2 teaspoons of ground cumin
- Salt & pepper
- ½ to 1 cup of water
Mix all ingredients together and add water until you get a crêpe style consistency.
Heat coconut oil in the frying pan.
Pour half the mixture in to a flat and even pan. Smooth out in to a circle with the back of a spoon until the mixture is thin but even across the pan. Fry until golden brown and then flip. Repeat for the second crêpe.
Fillings
- 1 egg per crepe
While the crêpe is in the pan crack an egg on top and gently break the yolk with a fork and spread across the whole pancake. Cook for 1 minute and then flip over until the egg is cooked.
Mango Slaw
- ¼ red cabbage
- ½ Red onion
- ½ Red capsicum
- 1 grated carrot
- 1 Mango
- 1 Lime Juiced
Slice everything finely, add grated carrot and squeeze lime juice over the top.
Sauce
- Mix mayonnaise with a pinch of chilli powder or sriracha and spread a small amount across the crêpe
Fill the crêpe with sliced avocado and mango slaw and fold over.
