Farm Flour · Salt & Seasoning · Sourdough
Sourdough Buckwheat Crepes
Ingredients
Crepe
- ½ cup buckwheat flour
- ¼ cup Ballerina Farm Willa sourdough starter
- ¼ cup water
- ½ cup milk
- 1 egg
- ¼ teaspoon Ballerina Farm coarse grey french salt
- 1 tablespoon Ballerina Farm raw honey
- Butter for cooking
Roasted Strawberry & Rhubarb Filling
- 2 ½ cups chopped rhubarb
- 2 ½ cups chopped strawberries
- 3 tablespoons Ballerina Farm raw honey
- 2 teaspoons vanilla
Chocolate Nut Spread
- 1 ½ cups macadamia nuts
- 1 cup chocolate chips
- ½ 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.
