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

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Head chef at The Body Camp, Ben Whale, whizzes up another of his healthy meals giving you a step by step guide to recreate magic in your own kitchen. In this video Ben makes Buckwheat Crepes and Notella, a dairy free and gluten free breakfast for every day of the week.

Ingredients:

Notella:

½ Cup of Toasted Almonds

½ Cup of Toasted Hazel Nuts

3 Tbs Raw Cacao

Maple Syrup to Taste

Crepes:

2 Eggs

150g Buckwheat Flour

Dash of Rice Milk

Coconut Oil for Greasing

Preparation:

1: Lightly roast your nuts at 180 degrees for 15 minutes.

2: Then blend the nuts together in a food processor until it transforms into nut butter.

3: Add the cacao and a dash of maple syrup to taste.

Crepes:

1: Whisk the eggs, flour and a splash of milk to make a batter.

2: Lightly oil a pan with coconut oil over a medium to high heat.

3: Pour half a ladle of batter into your frying pan and cook either side for 2 minutes.

4: Fill with your choice of fruits and drizzle with sauce.

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