So many of The Body Camp guests have asked for this recipe of Ben’s, our chef extraordinaire. So here goes…..
Buckwheat & Rice Flour Crepes with Strawberries, Bananas & “Nutella”
Serves: Makes 8/10 Crepes
You need:
A ladle
A Frying Pan
A Food Processor or Bowl
Ingredients
Crepes
100g Buckwheat Flour
200g Rice Flour
3 Medium Eggs
400ml Milk or Water
1 Tablespoon of Coconut Oil for Greasing your Frying pan
Nutella
2 Heaped Tablespoons of Nut Butter of your choice
150ml Unsweetened Hazelnut Milk or Nut Milk of your choice
1 Heaped Tablespoon of Cacoa
1 Teaspoon of Vanilla Essence
2 Tablespoon of Honey, Maple Syrup or 3 Dates
Filling
1 Banana Chopped into Slices
8 Strawberries Chopped
Method
- Place crepe ingredients into a bowl and whisk together into a smooth batter and allow to rest whilst you make the nutella.
- Put all the nutella ingredients into a bowl or food processor and blend until smooth ready for later.
- Lightly oil a non-stick frying pan on a medium high heat.
- Using a ladle, pour your crepe mixture into your frying pan and move it around so the whole surface is covered, cook for 2 minutes and flip.
- Continue to cook for another minute on the other side.
- Place the crepe on a plate and fill with your chopped banana and strawberries, and then fold over and drizzle with your “nutella”.
- Devour!
Ben Whale
Executive Chef
The Body Camp