Buckwheat crepes with mousse
Gluten-free, cocoa-cinnamon crepes made of buckwheat flour served with a delicious pear-banana mousse are the perfect recipe for crepe lovers.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 50 g coconut oil
- 300 g coconut milk
- 2 g ground cinnamom
- 8 g cocoa
- 300 g Pear
- 20 g lemon juice
- 120 g chicken eggs, whole
- 100 g banana
- 120 g Buckwheat flour
- 2 g Sea salt
Method of cooking:
- Add 300 grams of peeled pear cut into smaller pieces and 100 grams of peeled ripe banana cut into smaller pieces to the bowl. Fry for 4 minutes at 85°C at a speed of 3 rotations.
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