Of which 10.9 g sugars and 3.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (buckwheat) · Magnesium (buckwheat)
Allergens egg
Buckwheat crepes with berries
Thin crepes made with buckwheat flour, naturally gluten-free.
Ingredients
- 100 g (3½ oz) buckwheat flour
- 1 egg (50 g / 1¾ oz)
- 200 ml (¾ cup) certified gluten-free oat milk
- 1 tsp melted coconut oil (5 g)
- pinch of salt
- 60 g (2 oz) berries, to serve
- 10 g honey, for drizzling
Method
- Mix the buckwheat flour with the egg, oat milk, coconut oil and salt.
- Whisk well until you have a smooth, lump-free batter.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Breakfasts”. The English edition is coming soon.
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