Buckwheat Crepes with Maple Hazelnut Tahini Butter and Blood Oranges

March 6, 2017

Does it get any better than breakfast on a Sunday morning? I tend to spend those wonderfully slow, worry free hours cooking, eating and chilling and this Sunday was no exception. I had been putting this breakfast together in my head for weeks and could literally picture myself biting into a stack of sweet creamy maple-y crepes , and let me tell you- that first bite of the exceeded my expectations by a mile. Everything in this dish comes together like a dream- the crepes are soft, the maple hazelnut tahini butter (wow that’s a mouthful) gives the whole thing such depth and sweetness, and the blood oranges bring so much freshness to each bite. And I mean, as long as you don’t eat almost four dishes of it like I did, it’s also pretty healthy too.IMG_2456
The crepes themselves are simple and natural- the only ingredients are buckwheat flower, almond milk, coconut oil, and a little coconut sugar.  They flip easily and don’t feel heavy at all.  They’re also extremely versatile- I usually double up the recipe and eat them all week topped with sautéed vegetables, sprouts and tahini. They’re delicious, soft and taste good with anything- enough said. The best part of this recipe might just have to be the maple hazelnut tahini butter though.  You might be thinking I’ve gone a little overboard with the tahini obsession at this point, but there’s just no way around it.  A couple of months back my mum and sister took a trip to Israel and came back loaded with the most incredible sweet tahini butters.  After demolishing a whole tub in a week, I knew I had to give it a try and 3 weeks later, here we are! It’s made up of ground hazelnuts, unhulled tahini, a dollop of maple syrup and some sea salt and the whole thing is dangerously delicious.  Even if you’re not in the crepe mood whip a batch of this butter up, top it on anything and thank me later…

Buckwheat Crepes with Maple Hazelnut Tahini Butter and Blood Oranges

Makes around 16 crepes

Buckwheat Crepes
2 cups buckwheat flour
2 cups non-dairy milk (I used a mix of almond and rice)
1/4 coconut oil, melted (plus more for flipping)
2 tbsp coconut sugar
Pinch of salt

Mix the flour and milk together first, and then add the coconut oil and sugar in. When all combined, let the mixture sit in the fridge for about 15 minutes. Heat up a non-stick pan and coat with a little coconut oil. Pour about 1/3 cup of batter for every crepe, swirl it around the pan and let it cook for about 2-3 minutes on each side, flip and cook for an additional 1-2 minutes.

Maple Hazelnut Tahini Butter
1 cup hazelnuts
2 tbsp unhulled tahini
1/4 tsp sea salt
2 tbsp maple syrup

Pre-heat your oven to 180˚ and place the cup of hazelnuts on a baking tray. Roast for about 15 minutes, until fragrant and browned. Remove them from the oven, let them cool and then roll them with your hands to get the peel/skin off. Transfer them to a food processor and blend for 5-6 minutes, until they form a runny paste. If your food processor isn’t very powerful, stop every couple of minutes to give it a break. Then add the 2 tbsp of tahini and sea salt and blend until smooth. At this point you want to remove the blade, add in the maple syrup and mix it with a spatula by hand. This is really important- don’t try to pulse it as the fats will cause it all to separate and make it stiff. Transfer the butter into a jar and store it in the fridge.

To serve 2:
6 crepes
3-4 tbsp maple hazelnut tahini butter
2 blood oranges, sliced
An extra drizzle of maple syrup
Freeze dried berries or any other sprinkle of your choice

Put it all together!

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