BUCKWHEAT CREPES WITH PINEAPPLE SAGE & MELON SYRUP |
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MELON SMOOTHIE & PINEAPPLE SAGE SYRUP |
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Ingredients:
> 1 big melon or 2 small ones |
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Directions: | ||
1 | Heat the water with the sugar. 2 | Add the sage flowers and leaves. 3 | Boil on low for 5 minutes to infuse the syrup. 4 | Cut the melon in 2, seed it. 5 | Make a few melon balls for decoration and cut the remaining flesh into cubes . 6 | Remove the leaves and flowers from the syrup, add the melon cubes and mix finely . |
BUCKWHEAT CREPES | makes approx. 15 crepes |
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Ingredients:
> 200 gr buckwheat flour, seaved |
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Directions: | |
1 | Put the flour in a bowl and make a hole in the center. 2 | Whisk the eggs and add them to the flour. 3 | Mix the water with the milk and pour half of it inot the flour and mix vigorously . 4 | Add the salt, the coconut oil, the sugar and the vanilla sugar. 5 | Pour in the remaining liquid and mix well until you get a fluid and creamy mixture. 6 | Let stand for 1 hour. 7 | Heat a small amount of coconut oil in a frying pan and pour a small ladle of the mixture dough. 8 | Cook for 45 sec. or until the crêpe is golden brown and dry on the surface. 9 | Turn and fry on the opposite side. 10 | Tranfer onto parchment paper and keep warm. |
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› Serve the crepes with the melon smoothie. › Add a tablespoon of mascarpone or Greek yogurt. › Decorate with the melon balls and a pineapple sage lea . |