Cacao Crêpes


1 Cup Buckwheat Flour

1 1/2 Cups Almond Mylk (or milk of your choice)

3 Eggs at room temperature - use Linseed eggs if you're Vegan

1/4 Cup Coconut Sugar

3 Tbs Raw Cacao Powder

Coconut Oil for cooking

Banana and Maple Syrup to serve


Sift the Buckwheat Flour and Cacao Powder into a large bowl and add the coconut sugar.

Crack the eggs into a separate bowl and gently beat with a whisk.

Pour the Almond Mylk into the dry mixture and whisk quickly, as it starts to combine add the egg mixture in two batches. Once everything has been added, give the mixture a quick whisk to ensure everything is combined. The mixture will be quite runny, but don't stress it will still form the crêpe once it hits the pan.

Heat a frypan on the stove top and add a Tea Spoon of Coconut Oil. Use a ladle to spoon the mixture into the fry pan. Working quickly once a full ladle hits the pan, rotate the fry pan so the mixture gets to all corners of the pan. It should be pretty thin and the edges should start cooking immediately.

Cook the first side till the bottom starts to brown before flipping. Gently lift and flip onto the other side for another minute or till cooked to your liking.

If you can stand it set aside and repeat for the rest of the batter, if not eat and cook again.


You can add whatever you like to the crêpes but a favourite of The Field is to caramelise some banana. In a separate fry pan, add a Tea Spoon of Coconut Oil, cut a banana in half lengthways and put flat side down. Allow to cook till the bottom has caramelised and flip onto the rough side and repeat.

Serve the crêpes with Organic Maple Syrup and the caramelised banana.