PINEAPPLE SAGE

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Ingredients:

> 1 big melon or 2 small ones
> 50 gr brown sugar
> 1 dl water
> 6 organic pineapple sage flowers
> 10 organic pineapple sage leaves

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 .

Ingredients:

> 200 gr buckwheat flour, seaved
> 3 big eggs
> 3 dl milk
> 1 dl water
> 2 tbsp sugar
> 1 ctbsp melted coconut oil (+ a bit for frying)
> 1 packet of vanilla sugar
> 1 pinch of salt
> juice of 2 lemons
> Salt & pepper

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.

› 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 .