Buckwheat Crêpes with Raw Chocolate Sauce
It’s been a crazy busy week of cooking this week. Cooking like a mad women to fit in all the recipes for my Leiths coursework, and also preparing a feast for my very first supper club. Although one of my most favourite things to do ever, managing all of this the last seven days with no dishwasher was a test of all patience. Thankfully however, my mum and I are now talking again, and I am delighted to be throwing in the tea towel for a little breather the next few days – if anyone has any deliveroo recommendations, send them my way.
In all the chaos of recipes tested and created this week, these buckwheat crêpes with raw chocolate sauce might just be my favourite. Warming thin, crispy and nutty french pancakes drizzled with a rich dark chocolate sauce and topped with sweet red strawberries. I mean, what’s not to like.
• 2 eggs
• 30g buckwheat flour
• 70ml almond milk
• 1/2 tbsp coconut oil
For the raw chocolate sauce:
• 1 tbsp coconut oil
• 1 tbsp raw cacao powder
• Pinch pink himilayan salt
• 1/4 tsp maple syrup
• 1/4 cup freshly chopped strawberries
• 1 tbsp flaked coconut
Beat the eggs and almond milk in a bowl. Sift in the buckwheat flour and whisk until you have a smooth batter.
Leave the batter to rest for 10 to 15 minutes.
Heat 1/2 a table spoon on coconut in a hot frying pan and pour in about 1/3rd of the mixture. Tilt the pan so the batter spreads into an even batter, the thinner, the better.
Cook for 1-2 minutes until the edges are curling and the top is bubbling, then flip and cook on the other side for 1-2 minutes. Transfer the crêpe on to a plate and repeat 1-2 times more with the remaining mixture.
To make the raw chocolate sauce, gently melt the coconut oil before whisking in the cacao, maple syrup and Himalayan pink salt. Drizzle over the crêpes and serve with plenty of fresh strawberries and a dusting of coconut flakes.