Buckwheat Crepes & "Notella" | The Body Camp Kitchen | Holistic Transformation Holidays

Toast half a cup of almonds and half a cup of hazelnuts in the oven at 180 degrees Celsius for about 8 minutes.

In a blender, add the toasted nuts and blend until they start to stick to the walls, indicating the fats are coming out. This should take about 5 to 6 minutes.

Reduce the blender speed slightly and continue blending until the nuts turn into a nut butter, which should take about 30 seconds more.

Add 3 tablespoons of raw cacao to the nut butter, followed by maple syrup to taste. Mix well.

Add rice milk gradually to achieve a runny texture suitable for drizzling, mixing until smooth.

In a bowl, whisk together 2 eggs and 150 grams of buckwheat flour until it forms a paste.

Gradually add rice milk to the flour and egg mixture, adjusting until the desired texture is reached. If it becomes too runny, add a little more buckwheat flour.

Heat a pan and add a little coconut oil to coat the surface.

Pour the crepe batter into the pan from the center, rolling your wrists to spread it evenly.

Cook until bubbles form on the surface, then loosen the edges to make flipping easier.

Flip the crepe and cook until done, then remove from the pan.

Serve the crepes with sliced banana, drizzled with the Nutella sauce, and sprinkle with crushed nuts.

Equipment Needed

Spice Level: