Miraculous Summer Crepes

Prep Time

10 minutes

Cooking Time

20 minutes


4 people


1 1/2 cup buckwheat flour
1 cup brown rice flour
1 1/2 cup water
2 cups fresh spinach
1 handful fresh basil leaves
2 tbsp virgin olive oil
1/2 tsp Himalayan salt / Celtic sea salt or other mineral rich, good quality salt
1 tsp apple cider vinegar
1 tbsp coconut oil, for frying


  1. Combine the dry ingredients in a large bowl.
  2. Blend water, spinach, basil, olive oil and apple cider vinegar using a high speed blender or an immersion blender until smooth. Pour over the bowl of flour and salt.
  3. Combine the dry and wet ingredients thoroughly using a spatula or a wooden spoon.
  4. Fry the crêpes over medium heat and use a teensy amount of coconut oil before you pour batter into the frying pan. Use a spatula to make a thin round crêpe.
  5. Fry and flip each crêpe until they have a bit of color on each of the sides, stack crêpes on a plate and cover with a clean tea towel while you continue frying.
Hemp & Vanilla Sauce
1/2 cup (75 g) hemp hearts

3/4 cup water
5 large Medjool dates, pitted
1 vanilla bean, scraped
a pinch of salt

Directions for Sauce:
1. Rinse hemp hearts well and add them to a high speed blender along with dates, salt and water. Blend until smooth and creamy. (If you do not have a high speed blender, soaking hemp seeds for 30-60 minutes prior will help soften them)
2. Open the vanilla bean and scrape out the seeds using a sharp knife. Add the seeds to the sauce in the blender and blend again.

Edible flowers
Basil leaves
Hemp & Vanilla sauce

Slice the fruit and berries and put onto a crêpe, drizzle over the vanilla sauce using a spoon or a spritzer and add flowers and basil leaves. Remember that it does not have to be a dessert though! These crêpes would for example make a perfect and easy savoury picnic wrap. - See more at: http://www.soulstenancebysabrina.com/recipes/miraculous-summer-crepes#sthash.CMYVnFHU.dpuf