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4
2 eggs
1 ¾ cup buckwheat flour
1 teaspoon baking powder, aluminum free
1 ½ cups goat or organic cow milk
1/3 cup melted grass-fed butter, plus more for the pan
Pinch of salt
1 medium onion, peeled and chopped
2 cup sliced cherry tomatoes
2 garlic cloves, peeled and chopped
¼ cup chopped fresh parsley
Place a pan over a medium heat and add a drizzle of olive oil. Once warm add the garlic and onion and cook for 5 minutes until soft.
Once soft, add the tomatoes and cook for 5-10 minutes until golden.
Stir through the parsley and serve on top of the crepes.
Stir all of the ingredients together to form a smooth batter.
Warm some olive oil or butter in a pan over a medium heat and add a few large spoonfuls of the pancake batter into the pan.
Cook each side for 3 minutes until golden.
Repeat this process with the rest of the batter until it is all used up and you have all of your crepes.
100+ Recipes free of gluten and refined sugar
