Matcha Crêpes

Buckwheat matcha crêpes with chocolate ganache and toasted hazelnuts. Gluten-free and vegan.

1 cup wholemeal buckwheat flour
1 cup unsweetened almond milk, at room temperature
1/2 cup warm water
4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
1/4 cup coconut sugar
4 tablespoons melted coconut oil or melted unsalted butter
2 tablespoons matcha powder
a pinch of salt
coconut oil, for cooking
2 cups full fat coconut milk
1 cup or 175g dark chocolate
hazelnuts, for garnish

View the full recipe at Gratitude and Greens →