Honey and thyme, a sweet and earthy flavour match made in heaven! This combo may sound a little strange for crepes, but trust me, it is delicious! This recipe is the perfect treat for almost anytime of the day... a cozy saturday morning breakfast or a delicious dessert with vanilla ice-cream.
I used a good quality butter while cooking my crepes because I love the combination of the butter with the honey and thyme. If you are after a dairy free option feel free to use coconut oil instead. You could also substitute the buckwheat flour for spelt flour if you are not a fan of buckwheat or would rather it not be gluten free. If you do swap the flour, you won’t need to add the 1 cup of water (as per the ingredients) as normal flour isn’t as dense as buckwheat flour.
- 2 cups light buckwheat flour
- 3 cups almond milk
- 1 cup water
- 2 eggs
- ½ tsp vanilla powder or vanilla extract
- Butter (I like to use quality organic cultured butter. You could also use coconut oil as a dairy free option)
- ½ cup honey or maple syrup
- Small bunch thyme
- Fresh figs
- Sea salt for sprinkling
- In a large mixing bowl, whisk together the almond milk, eggs, water and vanilla.
- Add the buckwheat flour and whisk until the mixture is smooth (the mixture will be quite runny, this is good).
- Place a large pan on high heat.
- Once the pan is hot, add a small tsp of butter or coconut oil and swirl it around the pan to ensure the base of the pan is coated.
- Add about ¼ cup of the crepe mixture to the pan and swirl it around creating an even circle.
- Once bubbles begin to form on the surface of the crepe, flip the crepe over with a spatula and cook the other side.
- After a few seconds remove the crepe from the pan and repeat with the remaining mixture.
- Once all of the crepes are cooked, add an extra dob of butter or coconut oil to top of the crepes, followed by a drizzle of honey, thyme leaves and a sprinkling of sea salt and freshly torn figs.