Buckwheat Crepe with Strawberry Stew

For a Serving Size of Two:

Ingredients:

• 60 grams  buckwheat flour
• 75 ml almond milk
• 1 teaspoon flax seeds powder
• ½ inch cinnamon stick
• 1 teaspoon oil
• 10 – 12 strawberries
• A pinch of Salt

Procedure: 

• Combine buckwheat flour, flax seeds powder, water, and milk and prepare a thin batter. Add a pinch of salt.
• Heat a non-stick pan and brush with some oil. Spread a thin layer of batter on a non-stick pan.
• Now prepare a stew. Cut strawberries into thick slices.
• In a pan, add strawberries, ¼ cup water, and a cinnamon stick. Keep it for cooking for 15 minutes until the sauce thickened.
• Take strawberry stew and spread it on the centre of the buckwheat crepe and fold the crepe.
• Buckwheat Crepe with Strawberry Stew is ready to serve.

Nutritional Benefits:

• Buckwheat flour is high in protein, fiber, and essential amino acids, supporting muscle repair and digestive health. It also provides essential minerals like magnesium and iron.
• Almond milk adds a dairy-free source of calcium and vitamin E, which supports bone health and provides antioxidant protection.
• Flaxseed powder contributes healthy omega-3 fatty acids and additional fiber, promoting heart health and digestive regularity. The addition of strawberries offers a burst of vitamins, antioxidants, and natural sweetness, making this a well-rounded and healthy meal.

Nutritional Information:

• Calories: 333 kcal
• Protein: 8.2 g
• Carbohydrates: 56.6 g
• Fat: 9.9 g