Pancrêpes

Can’t decide between a thin French crêpe and its fatter American cousin, le pancake? Try a pancrêpe! Thicker than a crêpe (and thus, much easier to make at home — no special skillet required) but thinner than a pancake, these are the perfect hybrid. Traditionally, in Brittany, sweet crêpes are made with wheat flour and savory crêpes with buckwheat flour. Buckwheat flour is so nourishing, but it can also weigh you down, so I like the contrast of the lighter, more neutral brown rice flour. If you prefer, use all buckwheat or substitute other flours like sorghum, quinoa, or millet.

What is buckwheat flour?

1. Warm the coconut oil over low heat until liquid. Pour into a dish and set aside.

   Blend the buckwheat flour, brown rice flour, baking powder, and salt in a bowl. Add the maple syrup, lemon juice, and almond milk and mix well. The consistency should be liquid, but thick. If you prefer thinner pancakes or crêpes, add more almond milk.

   Coat a pan with some of the coconut oil and pour in a scoop of the batter, turning the pan so that a perfect circle forms. Alternatively, pour the batter into cookie cutters set in the pan—a great activity to do with kids! Cook until the top starts to bubble, about 2 minutes, then remove the cutter, if using. Flip the pancake with a spatula, and cook until golden brown and cooked through.

   Repeat with the rest of the batter. Eat as you go, or keep them warm, arrange in a stack on the plate, and top with sweet butter, your sauce of choice, fruit, nuts, and cinnamon, and dig in!

   If making a creamy sauce:

   Warm the coconut butter gently over the stove over low heat then add maple syrup and 1 tablespoon water. Pour over the pancrêpes.

   If making a fruity sauce:

   You have two options here: (1) Blend all ingredients in a blender until smooth and creamy. (2) Add all ingredients to a small pan and cook, covered, on low heat until soft, 5 to 10 minutes. Mash with a fork, then spoon on top of the pancrêpes.