Vegan, Gluten free, sugar free & grain free
This month I have a significant focus on reducing my waste and impact on the earth. You may have heard of 'plastic free July' if you haven't I encourage you to check it out. My recipe inspiration struck when I was shopping for staples at the local bulk food store. I take all my recycled jars to 'Scoop Wholefoods' and fill them up with all my favourite foods. I love this recipe because it's versatile. The base recipe of the crepes can be used for a sweet or savoury meal. If you want to make, some delicious breakfast crepes add a tbsp of sweetener and a pinch of vanilla to the buckwheat crepe mix.
I encourage you to get creative with your fillings. Use what vegetables you have on hand. One of my other favourite crepe combinations is spinach, vegan cheese and olives.
Makes: 4 crepes
Serves: 2 (2 crepes a serve)
1 cup of water
1/2 cup of buckwheat flour
2 tsp of liquid oil + an additional 1 tbsp for cooking
2 tsp apple cider vinegar or lemon juice
1/4 tsp baking soda
1/4 tsp baking powder
pinch of salt
2 tsp chia seeds
salt and pepper
1 large grated zucchini
1 cubed red capsicum
1-2 cups of mushrooms
1-2 cloves of crushed garlic
2 tsp tamari
Creamy anti-inflammatory sauce:
1/4 cup full fat canned coconut milk
1 + 1/2 tsp turmeric powder
1 tsp rice malt syrup (can use raw honey)
2 tbsp nutritional yeast
In a blender put all your crepe ingredients except chia seeds. Blend until smooth. Add your two tsp of chia and mix until combined. Set aside to thicken.
Heat 1 tsp of olive oil in a frying pan. Add your vegetables and cook until tender. Reduce heat and add the garlic and tamari sauteeing for an additional 1-2 minutes.
In a small bowl whisk together your anti-inflammatory sauce ingredients and set aside.
Heat a crepe pan or fry pan with a tsp of oil on a medium to high heat.
Once the pan is hot pour in batter tilting your fry-pan to the sides as you poor. You want to create a thin batter. Cook for a few minutes on each side then repeat with the remaining mixture.
Fill crepes with cooked vegetables and roll. Top with Anti-inflammatory sauce, sliced avocado and fresh parsley.
Notes: If you make this batter in advance or let it sit for a longer period of time you may need to add a little extra water to thin mixture before baking. Add 1 tbsp at a time.
Im a nutrition nerd and very active! I like to add a serve of protein to my dish ( e.g. tofu or tempeh). Otherwise I will have a plant-based protein shake before my meal. I add protein to keep me full and satisfied it also enables me to meet my all my macros. Macros are Protein, carbs and fats. Its important to make sure you meet all your nutrition requirements on a daily basis.