2 ½ cups buckwheat flour, sifted
1 tsp cinnamon, ground
Pinch of salt
½ cup shredded coconut
2 free-range eggs
2-3 cups soy, coconut, quinoa or almond milk
¼ cup coconut oil
Coconut oil for cooking
200g dark chocolate cut into small pieces
200ml coconut milk (optional)
1 tsp pure vanilla extract
1 punnet fresh blueberries or raspberries
Mix the flour, cinnamon, salt and coconut in a bowl. Beat together with the eggs, oil and a little milk. Whisk, and slowly add more milk until the mixture becomes a smooth batter. You want it fairly thin, like pouring cream.
Heat a large non-stick pan over a medium heat and add the oil, just a little.
You can use a spray or a paper towel to reduce the amount of oil you use. Pour in the batter – about 1/2 cup, then swirl the pan so that the batter is even.
Turn crepe when bubbles appear on the surface, about 1 minute, depending on the thickness and heat you have, then cook on the other side until golden. Repeat with the rest of the batter.
To make the sauce, melt the chocolate in a glass bowl over a pot filled with boiling water. Take the chocolate off the heat and add yoghurt, coconut milk (if using) and vanilla, and stir until combined. Keep warm.
To serve, pour the sauce over the crepe, leaving about 3 cm free around the edge. Top with berries. Fold into quarters or roll up and serve.