Buckwheat Crepes with chocolate peanut butter and black currant jam! Or: The hipster version of PBJ!
 
 
When I crave these flavors so badly that I don’t have time to make crepes, I eat this combo of spreads on some buttered spelt crisp bread. It’s so good you will LOL! If you for some reason don't want to/can't eat peanut butter, roasted tahini w salt works great here! Ps. Buckwheat crepes is a bit more dense than crepes made with white flour, so if you're a lover of fluffy crepes I just wanna give you a heads up.
Author:
Ingredients
Buckwheat Crepes (Gluten free)
  • A heaping ¾ cup/ 2 dl of buckwheat flour
  • A scant ¼ cup / ½ dl rice flour
  • A scant ¼ cup / ½ dl corn flour
  • 2 large eggs or 3 small
  • 2 heaping cups / 5 dl of milk
  • ¼ cups / ½ dl of water
  • A good pinch of fine salt
  • Some butter/coconut oil/olive oil for frying
To serve with
  • Crunchy peanut butter scented w chocolate (I used Urtekram's organic. If you can't find any chocolate PB, just add a bit of cacao powder to your regular PB.)
  • Black currant jam/ black currants boiled gently with sweetener of your choosing.
Instructions
  1. Take a medium sized bowl and put in the flours. Add the eggs on top. While whipping, pour in about half of the milk. Whip until smooth, then add the rest of the milk. Add salt. If you have time/patience, let sit for about 10 minutes. (The texture should be a bit thicker than when making crepes with all-purpose flour.)
  2. If you've never done crepes before: Add fat to a pan. When really hot pour in the batter, fry until golden beneath, then flip it over. Fry for about 2 more minutes.
  3. Serve warm with a good dollop of peanut butter and the blackcurrant jam. And some hot, strong coffee of course!
Recipe by Waltzing Matilde at http://www.waltzingmatilde.com/2014/10/buckwheat-pancakes-with-chocolate-peanut-butter-and-black-currant-jam-or-the-hipster-version-of-pbj/