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!