Crepes (aka fancy filling holders) are the rulers of brunch, with endless topping and filling combinations, and you’ll love this sprouted buckwheat take on a classic. I always assumed that crepes were difficult to make, but it’s as simple as mixing up the batter and swirling it around a pan. It may take a practice one to get the hang of it, but hey, I mess up the first pancake every time too. We liked the savoury version, but the addition of cinnamon and vanilla made them to die for!
Have you made this recipe? Tag @secondspringfoods on Instagram!
Due to a substantial increase in orders over the last several weeks, we are taking the next few days to sprout, dry, mill and fully restock our online store. Until that time, online ordering will be unavailable. We apologize for any inconvenience and we appreciate your kindness and patience during this time.
Inventory will be restocked by Tuesday, June 2 with some exciting new bulk options.