Vegan & gluten free crepe
In a bowl, combine 1 cup of buckwheat flour, 1 heaping tabelspoon of ground flaxseeds, 1 tabelspoon of chia seeds, 1 cup of water and 1 cup of almond milk.
Let the batter rest for about 15 minutes. The batter should be quite liquid, so If necessary add more almond milk.
Heat coconut oil/avocado oil/ghee in a skillet and add about 1/3 of the batter. Spread evenly by moving the skillet to each side. Cook on both sides over low/medium heat. Then, the other crepes.
Prunes (In another skillet, saute chopped prunes in coconut oil/ghee/avocado oil for a couple of minutes)
Ground green stevia leaves
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