Buckwheat & Buttermilk Lunch Crepes

Gluten Free

 

Today I wanted to make something really quick but healthy for lunch. I shook the fridge and I got buttermilk, homemade nutmilk, some vegetables and aoli.

Here is what I made and the family loved it.

 

Buckwheatcrepes2

 

Ingredients:

140g buckwheat

100g brown rice

200g nutmilk

3 eggs

1 pinch salt

20g sparkling mineral water

some macadamia oil for frying

 

Method:

Place buckwheat and brown rice in TM bowl and mill 1 min / speed 10.

Add all other ingredients (except water and oil) and combine 20 sec speed 4. Scrape down sides add the mineral water and mix again for 10 sec / speed 3.

Heat a large non-stick frying pan over medium heat and add some of the oil. For each crepe ladle a little bit of the batter (you will make about 8 crepes) into the pan and cook for about 2 minutes each side. Transfer to a plate and keep warm while cooking the rest of the crepes.

Serve with lettuce, capsicum slices, cucumber, carrot, mushrooms, granny smith slices, tomatoes, goats feta and aoli (mayonnaise) .

at like wraps.

Enjoy!

 

Happy Thermie cooking & living

 

Andreaxx

 

PS: also yummy with sweet filling