Whole Grain Gluten Free Crepe Shells
1 cup buckwheat flour, OR 1 1/3 cup buckwheat groats
¼ tsp. salt
2 TBS arrowroot flour or oat flour
2 cups water or rice milk
2 Tbs. coconut oil (melted)
2 tsp. vanilla
Combine all ingredients into a blender, and blend until smooth. Cover and let sit in refrigerator for at least 1 hour.
Pre heat pan on low temperature. Brush pan with small amount of oil. When pan is hot, pour ¼ – ½ cup of batter in the center of the pan, while rotating pan to cover the entire bottom of pan with batter. Let cook for 1-2 minutes, until the edges start to brown and batter is mostly dry. Carefully flip the crepe over and let cook on the other side for 30 seconds to 1 minute. Stack crepes on a flat surface with strips of waxed paper between crepes. Store crepes in airtight plastic in the refrigerator or freezer for later use.
Fill Crepes with fruit and pudding. Top with coconut whipped cream and raspberry syrup.