Almond Crepes with Warm Berries (Gluten-Free)

In a large bowl, combine the buckwheat flour, coconut sugar, and baking powder.

Add the almond butter, almond essence (if using), and almond milk. Mix until smooth. Let the batter rest for 2-3 minutes.

Heat a small non-stick frying pan and add a little oil to coat the base.

Pour ¼ cup of batter into the pan and swirl to form an even layer. Cook on medium heat for about 2 minutes, or until bubbles form and the crepe can be easily flipped.

Flip and cook for another 30 seconds to 1 minute. Remove from the pan and place on a plate. Cover with a clean cloth to keep warm.

Repeat with the remaining batter.

2. Make the Warm Berries:

In a saucepan, combine the blackberries, blueberries, water, and maple syrup.

Simmer on medium heat until the berries soften and release their juices.

3. Assemble and Serve:

Spread almond butter and coconut yogurt over each crepe. Add a layer of warm berries.

Fold the crepes around the filling. Top with additional warm berries, coconut yogurt, and fresh mint.

Enjoy your delicious almond crepes with warm berries!