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Sourdough Buckwheat Crepes
01 Oct 2024
Ingredients
Crepe
1/2 cup buckwheat flour
1/3 cup Ballerina Farm Willa sourdough starter
1/4 cup water
1/2 cup milk
1 egg
1/4 tsp Ballerina Farm coarse grey french salt
1 Tbsp Ballerina Farm raw honey
Butter for cooking
Roasted Strawberry & Rhubarb Filling
2 1/2 cups chopped rhubarb
2 1/2 cups chopped strawberries
3 Tbsp Ballerina Farm raw honey
2 tsp vanilla
Chocolate Nut Spread
1 1/2 cups macadamia nuts
1 cup chocolate chips
1/2 cups unsweetened shredded coconut
Directions
Crepe
Whisk together all of the ingredients and let batter rest for at least an hour.
In a skillet melt a bit of butter over medium heat.
Pour a ladle or two of batter into the skillet and swirl around the pan to form a thin layer on the bottom. (If the crêpes are too thick, add more milk.)
When the top of the crepe is dry, flip and cook the other side for 15 to 30 seconds or until fully cooked (not crispy).
Stack the crepes on a plate & assemble with a filling of your choice!
Roasted Strawberry & Rhubarb Filling
Preheat oven to 350°F/180°F
On a sheet pan add the rhubarb, strawberries, drizzle on honey and vanilla.
Roast for 10 minutes, take out and let cool.
Chocolate Nut Spread
Add the macadamia nuts to a blender and blend until smooth. Add remaining ingredients and blend until smooth.
