1 cup white or wholemeal spelt flour
1½ cups buckwheat flour
1 tsp cinnamon, ground
Pinch of sea salt
½ cup shredded coconut
2 free-range eggs
1/4 cup light oil like rice bran or safflower
3 cups soy, quinoa or almond milk
Rice bran oil to cook with
1 cup hazelnut butter
2 tbls rice syrup, ‘real’ maple syrup or agave
2 tsp real vanilla extract
1 tbls orange rind
50mls hazelnut liquor or grand marnier
¼ cup hot water
Sift first 4 ingredients in a bowl then add the coconut. In a separate bowl beat together the eggs, oil and milk then slowly add to the dry ingredients and whisk or beat into 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 serve, scrape the sauce over the crepe, leaving about 3 cm free around the edge. Fold into quarters and serve.
In a small bowl combine the nut butter, rice syrup, vanilla extract and rind. Slowly drizzle in the liquor and hot water, whisking until sauce looks like rich gravy.
Makes approx. one cup