Buckwheat Crepe with Strawberry Stew

By: Admin Date: 13-Jun 2022 Reading Time: 2 Mins

This simple yet wholesome dish combines buckwheat flour with almond milk for a nourishing and light meal. Infused with a hint of cinnamon, it is subtly flavored and perfectly balanced. The mixture is cooked with a touch of oil until it reaches a satisfying texture, then topped with fresh strawberries for added sweetness and a burst of flavor. This recipe is easy to prepare and offers a delightful way to enjoy the benefits of buckwheat and fresh fruit.

For a Serving Size of Two:

Ingredients:

60 grams buckwheat flour
75 ml almond milk
1 teaspoon flax seeds powder
½ inch cinnamon stick
1 teaspoon oil
10 – 12 strawberries
A pinch of Salt

Procedure:

Combine buckwheat flour, flax seeds powder, water, and milk and prepare a thin batter. Add a pinch of salt.
Heat a non-stick pan and brush with some oil. Spread a thin layer of batter on a non-stick pan.
Now prepare a stew. Cut strawberries into thick slices.
In a pan, add strawberries, ¼ cup water, and a cinnamon stick. Keep it for cooking for 15 minutes until the sauce thickened.
Take strawberry stew and spread it on the centre of the buckwheat crepe and fold the crepe.
Buckwheat Crepe with Strawberry Stew is ready to serve.

Nutritional Benefits:

Buckwheat flour is high in protein, fiber, and essential amino acids, supporting muscle repair and digestive health. It also provides essential minerals like magnesium and iron.
Almond milk adds a dairy-free source of calcium and vitamin E, which supports bone health and provides antioxidant protection.
Flaxseed powder contributes healthy omega-3 fatty acids and additional fiber, promoting heart health and digestive regularity. The addition of strawberries offers a burst of vitamins, antioxidants, and natural sweetness, making this a well-rounded and healthy meal.

Nutritional Information: