32 January 2015 www.womanthismonth.com FEATURE | the feel good guide Muneera Makes… Buckwheat Crepes After all that holistic health talk, it would be silly of us not to include a homemade recipe from Muneera this month. She shares a sin-free version of the perfect Friday food. Who says being healthy is not delicious?! This is an absolutely mouthwatering, fail-safe, crepe recipe. The secret is to keep your wrist moving and swirl the pan as you pour in the batter to get your crepes paper-thin. Believe me, you’ll want to make it time and time again! What You Need • 2 cups buckwheat flour • 4 organic free-range eggs (or mix 6 tbsp water with 2 tbsp ground chia seeds and allow to sit for 5 minutes) 500 ml nut milk • 250 ml water • 4 tsp coconut sugar • 2 tsp vanilla extract • 1/2 tsp sea salt • 1/4 cup grass-fed butter (or virgin coconut oil) Toppings: mix and match sliced bananas, strawberries or blueberries, maple syrup, raw honey, maple-cacao sauce, chopped nuts or seeds.. What To Do 1. Whisk all the ingredients together in a large bowl, cover and set aside for 30 minutes (this can be prepared the night before and just refrigerate overnight). 2. Melt the butter/coconut oil in a ceramic non-stick crepe pan (or other shallow pan), and pour into the crepe batter mixture. 3. Whisk the mixture well and pass it through a sieve to make sure there are no lumps. 4. Pour a small amount of batter into the pan while swirling it around to cover the base of the pan as thinly as possible. 5. Cook the crepe until bubbles appear over the top. Flip using a spatula and cook on the other side until golden marks appear. 6. Serve with your preferred fillings/ toppings. Note: for a savoury crepe, simply omit the coconut sugar and vanilla. You can then fill it with your favourite savoury fillings.
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